Caribbean Chicken

  • Cook Time: 18 - 22 minutes
  • Servings: 4
  • Course: Main Dish

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Ingredients

  • 4 cups cooked rice
  • 1 medium red bell pepper, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup flaked coconut
  • 1 can (15 oz.) pineapple tidbits in pineapple juice, undrained
  • 2 tablespoons packed brown sugar
  • 3 tablespoons lime juice
  • 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
  • 1 tablespoon Caribbean jerk seasoning

Directions

Step 1

PREHEAT oven to 450°F or grill to medium-high.

Step 2

COMBINE rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center one-fourth of rice mixture on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 18 to 22 minutes on a cookie sheet in oven

Step 5

OR GRILL 16 to 20 minutes in covered grill.

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