Grilled Caribbean Salmon Packs

 

2

cups uncooked instant rice

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

small red bell pepper, chopped (1/2 cup)

2

medium green onions, sliced (2 tablespoons)

4

salmon fillets (6 oz each), skin removed

1

teaspoon salt

1/2

cup chutney

1

cup pineapple chunks

• 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 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 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 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.