1. Squeeze juice from 1 lemon over chicken breasts and sprinkle with salt (salt is optional). Let stand for 20 mins then rinse thoroughly in cold water. Pat dry with paper towel and cut into ½ inch strips.
2. Mix chicken in bowl with BBQ sauce, Grace Coconut syrup or maple syrup and jerk seasoning, cover and let marinate at least 30 mins (overnight for better results).
3. Add green banana, breadfruit and plantains to coconut water, coconut milk, salt and 1 tablespoon Grace Coconut Oil, boil covered for 10 mins or until cooked but still firm.
3. Cook packages of Grace Rice & Red Kidney Beans Mix as per directions substituting water for coconut water. Add cranberries and apricots 5 mins before the rice is complete. Set aside and keep warm.
4. Skewer jerked chicken pieces alternately with cherry tomatoes and skewer provisions alternately with pineapple set aside.
5. Heat oiled grill (with cooking spray) over medium heat and spray. Once grill is ready, clean, half and core peppers grill them till lightly charred.
6. Spoon the rice into the peppers.
7. Flip Jerk skewers and brush with more of the marinade if desired. Flip provision skewers and brush lightly with mixture of 2 tbsp of Grace Coconut Oil and Grace Coconut syrup or maple syrup.
8. Remove from the grill and plate with peppers.
9. Once chicken is completely cooked, remove from the grill and plate with provision and peppers.