Introduction
If you’re looking for a dish that’s bursting with bold, fresh flavors, this Lemon Ginger Chicken with Pineapple Mango Salsa is the perfect choice! Juicy, golden-brown chicken is coated in a citrusy ginger glaze, served over aromatic coconut-infused rice, and topped with a sweet and tangy pineapple mango salsa. To bring everything together, a drizzle of spicy mayo adds the perfect kick.
This dish is light yet satisfying, making it ideal for warm-weather dining, meal prep, or even an impressive dinner for guests. The combination of sweet, tangy, and spicy flavors will transport you to a tropical paradise in every bite!
Why You’ll Love This Recipe
- Bold & Balanced Flavors – The zesty lemon-ginger glaze, creamy coconut rice, and fresh fruit salsa create a perfect harmony of flavors.
- Healthy & Nutritious – Packed with protein, healthy fats, and natural sweetness from fruit, this dish is both delicious and nourishing.
- Quick & Easy – With simple ingredients and easy-to-follow steps, you can prepare this meal in under 45 minutes.
- Customizable – Adjust the spice level, swap out fruits, or even make it vegetarian-friendly!
Ingredients
Lemon Ginger Chicken:
- 1 lb chicken breast, cut into bite-sized pieces 🍗
- 1 tbsp fresh ginger, grated 🌿
- Zest of 1 lemon 🍋
- 1/4 cup lemon juice 🍋
- 2 tbsp honey 🍯
- 1 tbsp soy sauce 🥄
- 1 tbsp olive oil 🌿
- Salt & pepper to taste 🧂
Coconut Rice:
- 1 cup jasmine or basmati rice 🍚
- 1 cup coconut milk 🥥
- 1/2 cup water 💧
- 1/2 tsp salt 🧂
Pineapple Mango Salsa:
- 1/2 cup diced pineapple 🍍
- 1/2 cup diced mango 🥭
- 1/4 cup diced red onion 🧅
- 1 tbsp lime juice 🍋
- Fresh cilantro, chopped (optional) 🌿
- Salt & pepper to taste 🧂
Spicy Mayo:
- 1/4 cup mayonnaise 🍶
- 1-2 tsp sriracha (adjust for spice) 🌶
- 1 tsp lime juice 🍋
Necessary Tools
- Sharp knife for chopping
- Cutting board
- Medium saucepan with lid
- Large skillet or frying pan
- Mixing bowls
- Whisk or spoon for stirring sauces
Ingredient Swaps and Additions
- Protein Swap: Replace chicken with shrimp, salmon, or tofu for a pescatarian or vegetarian version.
- Fruit Variations: Try using papaya, strawberries, or even pomegranate for a fun twist on the salsa.
- Dairy-Free Option: Use dairy-free mayo or avocado mash instead of spicy mayo.
- Low-Carb Alternative: Serve the chicken and salsa over cauliflower rice instead of coconut rice.
Step-by-Step Instructions
1. Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
2. Make the Lemon Ginger Glaze
In a small bowl, whisk together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.
3. Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 4-5 minutes until golden brown and fully cooked. Pour in the prepared lemon ginger glaze and cook for another 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
4. Prepare the Pineapple Mango Salsa
In a bowl, combine the diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix.
5. Make the Spicy Mayo
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.
6. Assemble the Bowl
Start with a base of coconut rice, add the lemon ginger chicken, and top with pineapple mango salsa. Drizzle with spicy mayo and garnish with fresh cilantro and lime wedges.
Pro Tips for Success
- Marinate the Chicken – Let the chicken sit in the lemon ginger glaze for at least 15 minutes before cooking for deeper flavor.
- Perfectly Cooked Rice – Rinsing the rice removes excess starch and prevents it from becoming mushy.
- Balanced Salsa – If your salsa tastes too sweet, add more lime juice or a pinch of salt.
- Adjust Spice Levels – Customize the heat by adding more or less sriracha to the mayo.
Serving Suggestions
- With Greens: Serve over a bed of arugula or mixed greens for a lighter option.
- Taco Style: Use the components to make tacos with corn tortillas.
- With Grilled Veggies: Pair with grilled bell peppers and zucchini for a complete meal.
Storing and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm the chicken and rice in a skillet over medium heat. Add a splash of water if needed to loosen the sauce.
- Salsa: Best enjoyed fresh but can be refrigerated for up to 2 days.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: 35g
- Carbohydrates: 50g
- Fat: 12g
- Fiber: 4g
- Sugar: 15g
FAQs
- Can I make this dish ahead of time? Yes! Cook the chicken and rice in advance and assemble just before serving.
- What can I use instead of coconut milk? You can use regular water or chicken broth, but the coconut flavor adds richness.
- Is this dish gluten-free? Yes, as long as you use gluten-free soy sauce.
- Can I grill the chicken instead of pan-searing? Absolutely! Grilling adds a smoky depth to the flavor.
- How do I make this spicier? Add red pepper flakes to the glaze or extra sriracha to the mayo.
Conclusion
Lemon Ginger Chicken with Pineapple Mango Salsa is the perfect blend of vibrant flavors, offering a balance of sweet, tangy, and spicy in every bite. The zesty lemon-ginger glaze infuses the chicken with a refreshing kick, while the creamy coconut rice provides a rich and comforting base. The pineapple mango salsa adds a tropical twist, bringing natural sweetness and a burst of freshness to the dish, and the spicy mayo ties everything together with a touch of heat.
Lemon Ginger Chicken with Pineapple Mango Salsa
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- In a small bowl, whisk together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet.
- Cook for 4-5 minutes until golden brown and fully cooked. Pour in the prepared lemon ginger glaze and cook for another 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
- In a bowl, combine the diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix.
- In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.
- Start with a base of coconut rice, add the lemon ginger chicken, and top with pineapple mango salsa.
- Drizzle with spicy mayo and garnish with fresh cilantro and lime wedges.
