Caribbean Chicken

• 4 cups cooked white rice
• 1 medium red bell pepper, chopped
• 14 cup green onion, chopped
• 14 cup sweetened flaked coconut
• 15 ounces pineapple chunks in juice or 15 ounces crushed pineapple, undrained
• 14 cup light brown sugar, packed
• 8 teaspoons lime juice
• 4 (4 ounce) boneless skinless chicken breast halves
• 4 sheets aluminum foil
• nonstick cooking spray
• 1 teaspoon allspice
• 12 teaspoon dried thyme leaves
• 12 teaspoon paprika
• 14 teaspoon hot pepper sauce (use much more than this for hotter flavor)
• 2 teaspoons vegetable oil (use less than this if using more hot sauce)

1. For the jerk seasoning, combine allspice, dried thyme leaves, paprika, hot pepper sauce, and vegetable oil in small bowl, mix well.
2. Preheat the oven to 450 degrees or preheat grill to high.
3. Spray the four foil pieces with nonstick cooking spray.
4. Combine hot rice, red pepper, coconut, pineapple, brown sugar, and lime juice (add coconut last if preparing packets for coconut-haters first).
5. Put 1/4 of the rice mixture in the center of each foil sheet.
6. Rub Jerk Season over chicken breast halves, and place on top of rice mixture on foil sheets.
7. Wrap and seal foil to form 4 packets.
8. Bake 18-20 minutes on a cookie sheet in preheated oven or grill 18-20 minutes on high in covered grill.

white rice, red bell pepper, green onion, coconut, pineapple, light brown sugar, lime juice, chicken breast halves, aluminum foil, nonstick cooking spray, allspice, thyme, paprika, hot pepper, vegetable oil

Taken from www.food.com/recipe/caribbean-chicken-234996 (may not work)