Grilled Caribbean Salmon Packs

  1 reviews
  • 40|min prep time
  • 40|min total time
  • 8 ingredients
  • 4 servings

cups uncooked instant rice
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
small red bell pepper, chopped (1/2 cup)
medium green onions, sliced (2 tablespoons)
salmon fillets (6 oz each), skin removed
teaspoon salt
cup chutney
cup pineapple chunks


  1. 1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
  2. 2 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 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.
  3. 3 Fold 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.
  4. 4 Cover 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.




Nutrition Information

Recipe Step Photos

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