Calypso Chicken Over Rice

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Pineapple

  Canned, juice pack, solids and liquids

  4 cup, crushed, sliced, or chunks or 996g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  2 cup or 328g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Chili powder

  Spices

  4 tsp or 10g

• Salt

  Table

  1 tsp or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Brown rice

  Long-grain, raw

  2 cup or 370g

Directions

1. Preheat the oven to 350°F and line a rimmed baking sheet with foil for easy cleanup.
2. Cut the chicken into 1-inch pieces. Finely chop the cilantro.
3. Drain the canned pineapple, reserving 6 tablespoons of the juice (for original 8-serving recipe, scale accordingly).
4. In a large bowl, combine the pineapple, reserved juice, black beans, corn, cilantro, chili powder, salt, red pepper flakes, cayenne, and chicken. Toss until evenly coated.
5. Divide the mixture among four sheets of foil. Fold and crimp the edges tightly to seal into packets, then place on the prepared baking sheet.
6. Bake until the chicken is cooked through to 165°F and the packets are steaming, 35–40 minutes.
7. Meanwhile, cook the brown rice according to package directions.
8. Carefully open the packets (watch the steam) and spoon the contents over the cooked rice. Garnish with extra cilantro if desired.