Sweet Chili Pineapple Salmon in Foil

/
sweet_chili_pineapple_salmon_in_foil.jpg

This Sweet Chili Pineapple Salmon in Foil recipe is incredibly simple. Foil pouches are the perfect way to cook fish quickly and easily - and keep cleaning to nothing.

Plus, cooking fish in a foil pouch keeps the house from smelling fishy (like pan-frying can sometimes do) and helps marinades soak in without spilling all over!

SERVES: 4
PREP TIME: 15 minutes COOK TIME: 20 minutes TOTAL TIME:35 minutes

Ingredients

  • 1/2 can Dole Pineapple Slices, drained, except for 1/8 cup of juice

  • 1 pound salmon

  • Salt and pepper, to taste

  • 1/4 cup sweet chili sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon rice vinegar

  • Cilantro, roughly chopped, optional

Instructions

  1. Preheat the oven to 375° F (190°C).

  2. Line a baking sheet with foil.

  3. Place about 5 or 6 pineapple slices on the foil. (You want just enough to place the salmon over.)

  4. Place salmon over the pineapple slices. Sprinkle with salt and pepper to taste.

  5. To make the sauce, whisk together the chili sauce, hoisin sauce, rice vinegar, and pineapple juice in a small bowl. Pour mixture over the salmon. Fold the edges of the foil up around the salmon.

  6. Bake for 20 minutes.

  7. Sprinkle chopped cilantro over the salmon, if using, and serve with rice.

  8. Serve with poached egg for breakfast, if desired.