Caribbean Pineapple Jerk Chicken Protein Foil Packets with Coconut-Lime Quinoa

This Caribbean-inspired foil packet dinner delivers massive flavor with zero mess. Tender jerk-seasoned chicken cooks alongside sweet caramelized pineapple in its own juices. Serve over fluffy coconut-lime quinoa for a complete high-protein meal that's perfect for busy weeknights or outdoor grilling. The foil packet method locks in moisture and creates an incredible sauce you'll want to spoon over everything.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Jamaican jerk seasoning (mild or hot)
• 2 tbsp olive oil
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 2 green onions, sliced
• 1 lime, juiced
• 1 cup quinoa, rinsed
• 1 cup coconut milk (light or full-fat)
• 1 cup water
• 1 tsp lime zest
• Fresh cilantro for garnish
• Salt to taste

Instructions

1. Preheat oven to 400°F (205°C) or heat grill to medium-high. Rinse quinoa thoroughly and set aside.
2. In a large bowl, combine chicken pieces with jerk seasoning and 1 tbsp olive oil. Toss until evenly coated.
3. Prepare 4 large sheets of heavy-duty aluminum foil (about 12x18 inches each). Divide pineapple, bell pepper, and red onion evenly among the center of each foil sheet.
4. Place seasoned chicken pieces over the vegetables on each foil packet. Drizzle with remaining olive oil and half the lime juice.
5. Fold foil over ingredients and crimp edges tightly to form sealed packets, leaving some room for steam expansion.
6. Meanwhile, in a medium saucepan, combine rinsed quinoa, coconut milk, water, and salt. Bring to boil, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Fluff with fork and stir in lime zest and remaining lime juice.
7. Place foil packets on baking sheet and bake for 20 minutes (or grill for 15-18 minutes) until chicken is cooked through and pineapple is caramelized.
8. Carefully open packets (steam will be hot) and serve chicken and vegetables over coconut-lime quinoa.
9. Garnish with sliced green onions and fresh cilantro. Spoon the delicious juices from the packets over each serving.
10. For meal prep: Divide quinoa among 4 containers, top with packet contents and juices. Refrigerate up to 4 days.

Chef's Note

For extra flavor, marinate the chicken in jerk seasoning for 30 minutes before assembling packets. Use kitchen scissors to easily cut the foil packets open at the table for a dramatic presentation.

Make-Ahead Tips

Assemble foil packets up to 24 hours in advance and refrigerate until ready to cook. Cooked quinoa stores well for 4 days.

Substitutions

Chicken breasts work but may dry out faster—reduce cook time by 3-4 minutes. Use mango instead of pineapple. Brown rice or cauliflower rice can replace quinoa.