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Grilled Caribbean Salmon Packs

The tropics are as close as your backyard when you grill this meal-in-one.

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Prep Time: 40 minutes

Total Time: 40 minutes

Servings: 4 servings

Recipe

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*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Grill over medium-low heat 14 to 20 minutes, rotating packets after about 7 minutes.
Kitchen Tips
Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.
Open the foil packets carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could scald you.

Ingredients

1Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
2In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
3Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.