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Caribbean Chicken
4 Cups Cooked Rice
1 Medium Red Bell Pepper, Chopped
1/4 Cup Chopped Green Onions
1/4 Cup Flaked/Shredded Coconut
1 (15 oz.) Can Pineapple Tidbits in Pineapple Juice, Undrained
1/4 Cup Packed Brown Sugar
8 Teaspoons Lime Juice
4 Skinless Boneless Chicken Breast Halves (4 oz. each)
4 Sheets Aluminum Foil
*Caribbean Jerk Season
Caribbean Jerk Seasoning
1 Teaspoon Allspice
1/2 Teaspoon Dried Thyme Leaves
1/2 Teaspoon Paprika
1/4 Teaspoon Hot Pepper Sauce
2 Teaspoons Vegetable Oil
*Jerk Seasoning
Combine allspice, dried thyme leaves, paprika, hot pepper sauce, and vegetable oil in small bowl, mix well. Wrap and seal foil to form 4 packets.
Preheat oven to 450 F or preheat grill to high. Spray foil with nonstick cooking spray. Combine rice, red pepper, onions, coconut, pineapple, brown sugar, and lime juice. Center 1/4 of rice mixture on each foil sheet. Rub Jerk Season over chicken, place on top of rice mixture on foil sheets. Bake 18-20 minutes on a cookie sheet in preheated oven or grill 18-20 minutes on high in covered grill.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
