Caribbean Chicken

Ingredients:

• 4 sheets (12x18-inches each) heavy duty foil
• 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

How to Prepare:
PREHEAT oven to 450°F or grill to medium-high. Spray foil with nonstick cooking spray.

COMBINE rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center one-fourth of rice mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.

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

BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 16 to 20 minutes in covered grill.

THE REYNOLDS KITCHENS TIP: To make your own Caribbean jerk seasoning, combine 1 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon hot pepper sauce and 2 teaspoons vegetable oil in small bowl; mix well.

Number of Servings: 4

Nutrition Information:
(Per Serving) calories 484
grams fat 6
% calories from fat 11
milligrams cholesterol 83
milligrams sodium 314
grams carbohydrates 70
grams fiber 3
grams protein 35