Caribbean Chicken

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Sunday, March 29th 2020

Caribbean Chicken

4 cups cooked rice
1 medium red bell pepper, chopped
1/4 cup chopped green onions
1/4 cup flaked/shredded coconut
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 Season

1 teaspoon allspice
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon hot pepper sauce
2 Teaspoons vegetable oil

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.

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