If you’re looking for a healthy, delicious, and easy-to-make dinner, these Sweet Chili Salmon and Pineapple Foil Packets are the perfect choice! The sweet and tangy flavors of pineapple pair beautifully with the mildly spicy salmon, creating a mouthwatering combination. Plus, the foil-packet method locks in moisture, ensuring your salmon comes out perfectly tender every time.
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Why You’ll Love These Sweet Chili Salmon and Pineapple Foil Packets
- Healthy and Nutritious: Packed with omega-3s from salmon and vitamins from pineapple and veggies.
- Easy Cleanup: The foil packets make cleanup a breeze—no messy pans!
- Customizable: Add your favorite veggies or adjust the spice level to suit your taste.
Ingredients for Sweet Chili Salmon and Pineapple Foil Packets
You’ll need the following ingredients to make this simple and flavorful dish:
- 4 salmon fillets (about 6 oz each)
- 1 cup fresh pineapple chunks
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 zucchini, thinly sliced into rounds
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger (optional, for extra flavor)
- Salt and pepper, to taste
- 4 teaspoons olive oil
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Tools You’ll Need
- Aluminum foil
- Baking sheet or grill
- Small bowl for mixing sauce
- Pastry brush or spoon
How to Make Sweet Chili Salmon and Pineapple Foil Packets
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C) or heat a grill to medium-high.
- Tear off four large sheets of aluminum foil (about 12×16 inches each).
Step 2: Assemble the Packets
3. Place a salmon fillet in the center of each foil sheet.
4. Divide the pineapple chunks, bell pepper, red onion, and zucchini evenly among the packets, placing them around the salmon.
5. In a small bowl, mix the sweet chili sauce, soy sauce, garlic, and ginger. Brush or spoon the sauce generously over the salmon and veggies.
Step 3: Seal the Packets
6. Drizzle each packet with 1 teaspoon of olive oil and sprinkle with salt and pepper.
7. Fold the foil over the salmon and veggies, sealing the edges tightly to form a packet.
Step 4: Cook
8. Place the foil packets on a baking sheet or directly on the grill.
- For Oven: Bake for 20-25 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C).
- For Grill: Grill for 15-20 minutes, flipping halfway through.
Step 5: Serve
9. Carefully open the foil packets (watch out for steam!) and transfer to plates.
10. Garnish with fresh cilantro or parsley and a squeeze of lime. Serve warm.
Serving Suggestions
- Pair these foil packets with steamed rice, quinoa, or a simple green salad.
- For a tropical twist, serve with coconut rice or grilled pineapple skewers on the side.
Tips for Perfect Sweet Chili Salmon and Pineapple Foil Packets
- Choose Fresh Salmon: Fresh fillets yield the best flavor, but frozen (thawed) works too!
- Adjust Sweetness/Spice: Add more chili sauce for extra heat or a drizzle of honey for additional sweetness.
- Use Heavy-Duty Foil: Prevent leaks by using heavy-duty foil or double-wrapping the packets.
- Veggie Swaps: Try asparagus, snap peas, or broccoli if you prefer different vegetables.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving to keep the salmon moist.
Frequently Asked Questions (FAQ)
Q1: Can I make this recipe with another type of fish?
A: Absolutely! Try it with cod, halibut, or trout. Adjust cooking times for thinner or thicker fillets.
Q2: Can I cook these packets ahead of time?
A: You can assemble them a few hours ahead and keep them in the fridge until ready to cook. Cook just before serving for the best results.
Q3: Can I cook these packets in an air fryer?
A: Yes! Cook the foil packets at 375°F (190°C) for about 15 minutes, depending on the thickness of the salmon.
Conclusion: A Deliciously Easy Meal!
These Sweet Chili Salmon and Pineapple Foil Packets are a surefire way to bring bold, tropical flavors to your dinner table with minimal effort. Perfect for weeknights, cookouts, or anytime you crave a healthy and flavorful meal, this recipe is a keeper!
Did you try this recipe? Share your photos and let us know how it turned out! We’d love to hear from you.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Nutritional Information (per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 3g
Enjoy the bright and zesty flavors of this easy salmon dish, and don’t forget to savor every bite!
Print
Sweet Chili Salmon and Pineapple Foil Packets
- Total Time: 30 minutes
Description
If you’re looking for a healthy, delicious, and easy-to-make dinner, these Sweet Chili Salmon and Pineapple Foil Packets are the perfect choice! The sweet and tangy flavors of pineapple pair beautifully with the mildly spicy salmon, creating a mouthwatering combination. Plus, the foil-packet method locks in moisture, ensuring your salmon comes out perfectly tender every time.
Subscribe to our newsletter to get more recipes like this delivered straight to your inbox!
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup fresh pineapple chunks
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 zucchini, thinly sliced into rounds
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger (optional, for extra flavor)
- Salt and pepper, to taste
- 4 teaspoons olive oil
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C) or heat a grill to medium-high.
- Tear off four large sheets of aluminum foil (about 12×16 inches each).
Step 2: Assemble the Packets
3. Place a salmon fillet in the center of each foil sheet.
4. Divide the pineapple chunks, bell pepper, red onion, and zucchini evenly among the packets, placing them around the salmon.
5. In a small bowl, mix the sweet chili sauce, soy sauce, garlic, and ginger. Brush or spoon the sauce generously over the salmon and veggies.
Step 3: Seal the Packets
6. Drizzle each packet with 1 teaspoon of olive oil and sprinkle with salt and pepper.
7. Fold the foil over the salmon and veggies, sealing the edges tightly to form a packet.
Step 4: Cook
8. Place the foil packets on a baking sheet or directly on the grill.
- For Oven: Bake for 20-25 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C).
- For Grill: Grill for 15-20 minutes, flipping halfway through.
Step 5: Serve
9. Carefully open the foil packets (watch out for steam!) and transfer to plates.
10. Garnish with fresh cilantro or parsley and a squeeze of lime. Serve warm.
Notes
- Choose Fresh Salmon: Fresh fillets yield the best flavor, but frozen (thawed) works too!
- Adjust Sweetness/Spice: Add more chili sauce for extra heat or a drizzle of honey for additional sweetness.
- Use Heavy-Duty Foil: Prevent leaks by using heavy-duty foil or double-wrapping the packets.
- Veggie Swaps: Try asparagus, snap peas, or broccoli if you prefer different vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
