Caribbean BBQ Chicken and Rice Foil Packets

Bring a taste of the tropics to your table with these Caribbean BBQ Chicken and Rice Foil Packets! Juicy chunks of chicken are marinated in a flavorful Caribbean-style BBQ sauce, then baked or grilled with rice, pineapple, and veggies—all in a tidy little foil packet. It’s the perfect no-fuss meal for backyard BBQs, camping trips, or busy weeknights.

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Why You’ll Love This Recipe

• One-Packet Wonder – No need for side dishes. Everything cooks together!
• Sweet, Smoky, and Savory – BBQ sauce, pineapple, and spices make every bite pop.
• Grill or Oven Friendly – Great for summer cookouts or cozy indoor meals.
• Quick Cleanup – Just toss the foil when you’re done.
• Make-Ahead Friendly – Prep the packets in advance and cook when ready.

Ingredients You’ll Need

For the Chicken & Marinade:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• ½ cup Caribbean-style BBQ sauce (or your favorite sweet and smoky blend)
• 2 tbsp pineapple juice
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground allspice
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp ground black pepper

For the Rice Mixture:

• 1 cup long grain white rice (uncooked)
• 1½ cups chicken broth (low sodium)
• ½ cup coconut milk (canned, full-fat for best flavor)
• ½ tsp salt
• ½ tsp onion powder

Veggies & Extras:

• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup black beans, rinsed and drained (optional)
• 1 jalapeño, thinly sliced (optional, for heat)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Tools You’ll Need

• Large mixing bowl
• Whisk or spoon
• Aluminum foil (heavy-duty recommended)
• Grill or oven
• Baking sheet (if using oven)

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together BBQ sauce, pineapple juice, olive oil, lime juice, allspice, smoked paprika, garlic powder, salt, and pepper.
2. Add the chicken cubes and toss to coat.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 2: Prepare the Rice Mixture
4. In a separate bowl, stir together the uncooked rice, chicken broth, coconut milk, salt, and onion powder.
5. This liquid will steam the rice as it cooks in the foil packet.

Step 3: Assemble the Foil Packets
6. Tear 4 sheets of aluminum foil (about 12″x12″). Lightly grease or spray each with oil.
7. Spoon a portion of the rice mixture into the center of each foil sheet.
8. Top with marinated chicken.
9. Add pineapple chunks, bell pepper, red onion, black beans (if using), and jalapeño slices.
10. Drizzle with a little extra BBQ sauce if you like a saucier finish.

Step 4: Fold and Seal the Packets
11. Bring two opposite sides of the foil together and fold over to seal, then fold in the remaining edges.
12. Make sure packets are tightly sealed to keep the steam in.

Step 5: Cook the Packets

Grill Method:
13. Preheat your grill to medium-high heat (around 400°F).
14. Place the packets directly on the grill and cook for 20–25 minutes, turning once halfway through.

Oven Method:
15. Preheat your oven to 400°F.
16. Place foil packets on a baking sheet and bake for 25–30 minutes, until the chicken is cooked through and the rice is tender.

Step 6: Serve and Enjoy
17. Carefully open the foil packets (be cautious of the hot steam).
18. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
19. Enjoy your flavorful, tropical meal straight from the foil or plate it up for a more polished presentation.

Tips for Perfect Foil Packets

• Use Heavy-Duty Foil – Prevents tearing and holds up to heat better.
• Cut Ingredients Evenly – Ensures everything cooks at the same rate.
• Don’t Skip the Resting Time – Let packets sit for 2-3 minutes after cooking to finish steaming.
• Double Wrap for the Grill – If you’re grilling over high flames, wrap your packets in a second layer of foil for added protection.
• Customize Your Veggies – Add corn, zucchini, or snap peas if you’d like to change things up.

Serving Suggestions

• Grilled Corn on the Cob – Brushed with lime and chili butter.
• Mango Avocado Salsa – Fresh and fruity contrast to the smoky chicken.
• Caribbean Slaw – A crunchy, tangy cabbage slaw with a tropical twist.
• Sweet Plantains – Lightly fried or baked for a caramelized finish.

How to Store & Reheat

Storing:

• Let leftovers cool, then transfer to airtight containers.
• Refrigerate for up to 3 days.

Reheating:

• Microwave: Heat in a covered dish with a splash of water or broth.
• Oven: Reheat in foil at 350°F for about 10-15 minutes.
• Stovetop: Place in a skillet over medium heat with a little broth until warmed through.

Frequently Asked Questions

1. Can I use pre-cooked rice?
   Yes, but reduce the cooking liquid to prevent the foil packet from getting soggy.
2. What’s the best BBQ sauce to use?
   A Caribbean-style BBQ sauce with fruity, smoky notes is ideal, but any sweet and tangy blend will work.
3. Can I make these ahead of time?
   Absolutely. Assemble the foil packets and store them in the refrigerator for up to 24 hours before cooking.
4. Can I bake these in parchment paper instead of foil?
   For oven use, yes! Just wrap tightly and place on a baking sheet, but avoid using parchment on the grill.
5. Are these packets freezer-friendly?
   You can freeze the assembled packets uncooked. Thaw in the fridge overnight before cooking as directed.

Final Thoughts
These Caribbean BBQ Chicken and Rice Foil Packets are the perfect fusion of convenience and tropical flavor. Whether you’re grilling in the backyard or baking in your kitchen, this recipe brings a delicious Caribbean flair to your table with minimal effort and cleanup. The combination of sweet pineapple, smoky BBQ chicken, and creamy coconut rice is pure comfort wrapped in foil.

Try this recipe for your next family dinner or summer gathering—it’s bound to become a go-to favorite. Don’t forget to share your creations and leave a review!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Caribbean

Nutritional Information (Per Serving):
Calories: 420 | Protein: 26g | Carbohydrates: 37g | Fat: 17g | Fiber: 3g | Sodium: 490mg

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