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CARIBBEAN CHICKEN PACKAGES




Source of Recipe


Rainwater's


List of Ingredients




3 Tbs. Lime juice
15 ounces pineapple chunks, undrained
2 Tbs. Dark rum (or to taste)
1 Tbs. Salt free jerk seasoning
2 Tbs. Brown sugar, packed
4 each boneless skinless chicken breast
4 sheets heavy duty aluminum foil (12x18 in)
non-stick cooking spray
4 cups cooked brown rice
1 medium bell pepper, chopped
¼ cup chopped green onion
¼ cup coconut flakes (optional)

Recipe



1. Mix lime juice, pineapple juice, rum jerk seasoning and brown sugar.
2. Marinate chicken in mixture at least one hour.
3. Preheat oven or grill.
4. Spray foil with non-stick cooking spray.
5. Combine rice, pepper, onion, coconut, and pineapple.
6. Scoop ¼ of rice mixture into the center of every piece of foil.
7. Place one chicken breast on top of rice.
8. Pour ¼ of marinade over chicken and rice.
9. Fold foil into a pouch, sealing in juices.
10. Grill 16-20 minutes or bake 18-22 minutes (on a cookie sheet).
11. Open pouches carefully and serve. Salt & pepper to taste


Serves 4.