Caribbean BBQ Chicken and Rice Foil Packets

Get ready to fire up bold island flavor with these Caribbean BBQ Chicken and Rice Foil Packets! This all-in-one meal is juicy, sweet, tangy, and smoky—featuring tender chicken, zesty pineapple, and perfectly seasoned rice all wrapped up in a convenient foil packet. Whether you’re grilling, baking, or camping, this recipe delivers tropical vibes with minimal cleanup.

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Why You’ll Love This Recipe

• Perfect for Grilling or Baking – Versatile enough for the oven or outdoor BBQ.
• Zero Cleanup – Foil packets mean no messy pots or pans.
• Full Meal in One – Protein, carbs, and veggies all wrapped in one.
• Tropical Flavors – Sweet pineapple, smoky BBQ sauce, and Caribbean spices come together beautifully.
• Kid-Friendly – Fun to eat and packed with sweet and savory flavors kids will love.

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Ingredients You’ll Need

For the Chicken & Marinade:

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

For the Rice Base:

• 1 cup long grain white rice (uncooked)
• 1½ cups low-sodium chicken broth or water
• ½ cup canned coconut milk
• ½ tsp salt
• ½ tsp onion powder

For the 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, sliced (optional, for extra heat)
• Fresh cilantro, for garnish
• Lime wedges, for serving

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Tools You’ll Need

• Large mixing bowl
• Whisk or spoon
• Foil sheets (12″x12″, heavy-duty recommended)
• Baking sheet or grill
• Small saucepan (optional for pre-cooking rice slightly)

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Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large mixing bowl, whisk together BBQ sauce, pineapple juice, lime juice, olive oil, allspice, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Add chicken chunks and toss to coat evenly.
3. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Prepare the Rice Base
4. In a separate bowl, combine uncooked rice, chicken broth, coconut milk, salt, and onion powder.
5. Stir until well combined. No need to pre-cook the rice—it will steam inside the foil packet!

Step 3: Assemble the Foil Packets
6. Tear 4 large sheets of foil (around 12″x12″). Lightly spray or brush with oil.
7. Divide the rice mixture evenly among the center of each foil sheet.
8. Top each with marinated chicken pieces.
9. Add pineapple chunks, bell pepper, red onion, black beans (if using), and jalapeño slices.
10. Drizzle a little extra BBQ sauce on top of each packet if desired.

Step 4: Seal the Packets
11. Fold the sides of the foil over the filling, then fold the ends to seal tightly. Make sure the packets are secure so no steam escapes.

Step 5: Cook the Packets
Grill Method:
12. Preheat grill to medium-high heat (around 400°F).
13. Place foil packets on the grill and cook for 20-25 minutes, flipping once halfway through.

Oven Method:
14. Preheat oven to 400°F.
15. Place packets on a baking sheet and bake for 25-30 minutes, until chicken is fully cooked and rice is tender.

Step 6: Garnish & Serve
16. Carefully open foil packets (watch for steam).
17. Sprinkle with fresh cilantro and serve with lime wedges on the side.
18. Enjoy straight from the packet or plate it up for a colorful meal!

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Tips for Success

• Cut Chicken Evenly – Uniform chunks help ensure even cooking.
• Use Heavy-Duty Foil – Prevents tearing and holds up to heat better.
• Let Them Rest – Allow packets to rest for 2-3 minutes before opening to finish steaming.
• Make It Spicier – Add more jalapeños or a few dashes of hot sauce to the marinade.
• Meal Prep Friendly – Assemble the packets ahead and refrigerate until ready to cook.

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Serving Suggestions

• Grilled Plantains – Sweet and smoky, a Caribbean classic.
• Mango Salsa – Bright and fruity to contrast the savory BBQ.
• Simple Green Salad – Adds crunch and freshness.
• Grilled Corn – Brushed with lime butter and chili powder.

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How to Store & Reheat

Storing:

• Refrigerate leftovers in an airtight container for up to 3 days.
• For best results, remove from foil and store contents separately.

Reheating:

• Microwave: Place contents in a microwave-safe dish, cover, and heat on medium power in 1-minute bursts until warm.
• Stovetop: Heat gently in a covered pan with a splash of broth or water.
• Oven: Rewrap in foil and warm at 350°F for 10-15 minutes.

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Frequently Asked Questions

1. Can I use brown rice instead of white rice?
   Yes, but par-cook it for about 10 minutes first, as brown rice takes longer to cook.
2. What if I don’t have BBQ sauce?
   You can make a quick version with ketchup, honey, vinegar, and a dash of soy sauce.
3. Can I cook these over a campfire?
   Absolutely! Place packets over hot coals and cook for 20-25 minutes, turning occasionally.
4. Can I make this recipe vegetarian?
   Yes! Replace the chicken with tofu or chickpeas and use vegetable broth for the rice.
5. What type of chicken works best?
   Chicken thighs are juicier and less likely to dry out, but breasts work great too.

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Final Thoughts
These Caribbean BBQ Chicken and Rice Foil Packets are bursting with sunny, tropical flavor in every bite. Perfect for a summer cookout, a weeknight dinner, or a fun camping trip, this dish is easy to make and easy to love. The juicy chicken, tender rice, sweet pineapple, and tangy BBQ sauce come together to create an unforgettable meal that’s as vibrant as the islands themselves.

Try it out and let me know how it turns out! Don’t forget to leave a review and share your photos—I’d love to see your take on this tasty creation.

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

Nutritional Information (Per Serving):
Calories: 420 | Protein: 27g | Carbohydrates: 35g | Fat: 18g | Fiber: 3g | Sodium: 520mg

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