Description
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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Ingredients
For the Chicken & Marinade:
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1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
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½ cup Caribbean-style BBQ sauce (or your favorite sweet and smoky blend)
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2 tbsp pineapple juice
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1 tbsp olive oil
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1 tbsp lime juice
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1 tsp ground allspice
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½ tsp smoked paprika
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½ tsp garlic powder
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½ tsp salt
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¼ tsp ground black pepper
For the Rice Mixture:
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1 cup long grain white rice (uncooked)
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1½ cups chicken broth (low sodium)
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½ cup coconut milk (canned, full-fat for best flavor)
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½ tsp salt
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½ tsp onion powder
Veggies & Extras:
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1 cup pineapple chunks (fresh or canned, drained)
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1 red bell pepper, diced
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1 small red onion, thinly sliced
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½ cup black beans, rinsed and drained (optional)
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1 jalapeño, thinly sliced (optional, for heat)
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
Step 1: Marinate the Chicken
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In a large bowl, whisk together BBQ sauce, pineapple juice, olive oil, lime juice, allspice, smoked paprika, garlic powder, salt, and pepper.
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Add the chicken cubes and toss to coat.
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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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Caribbean