Caribbean Chicken

2-3 cups cooked rice
1 tbs olive oil
4 boneless skinless chicken breast, cut into bite sized pieces
1 cup salsa (medium gives more flavor)
1/4 cup orange marmalade
1 tbs brown sugar
2 tbs lime juice
1/4 tsp allspice

While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about 7 minutes). In a medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice. Mix well. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice.