Caribbean Salmon Packets
Ingredients
2 cups uncooked instant rice
1 can (14 oz) chicken broth
1 small red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tbsp)
4 salmon fillets (6 oz each), skin removed
1 tsp salt
½ cup chutney
1 cup pineapple
Directions
Heat coals or gas grill for direct heat. Cut four 1/ x 12 inch pieces of heavy-duty foil. Spray each piece with cooking spray. In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place ¾ cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with ¼ tsp salt; top with 2 tablespoon chutney and ¼ cup pineapple chunks. Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets over medium heat 12 to 18 minutes, rotating packets ½ 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.
