4 boneless, skinless chicken breast halves (1 to 1 1/4 lb)
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 tbsp packed brown sugar
3 tbsp lime juice
1 tbsp caribbean jerk seasoning
4 sheets (12x18-inches each) aluminum foil

Caribbean Chicken

1. Preheat oven to 450°F or grill to medium-high. Spray foil with non-stick cooking spray.
2. Combine rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center one-fourth of rice mixture on each sheet of aluminum foil. Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Bake for 18 to 22 minutes on a cookie sheet in oven or grill for 16 to 20 minutes in covered grill.
5. Note: To make your own caribbean jerk seasoning, combine 1 tsp ground allspice, 1/2tsp dried thyme, 1/2 tsp paprika, 1/4 tsp hot pepper sauce and 2 tsp vegetable oil in small bowl; mix well.
   Serves: 4
   Preparation time: 20-25 minutes