This Lemon Ginger Chicken with Pineapple Mango Salsa dish is bursting with fresh, zesty, and tropical flavors! Juicy chicken bites coated in a lemon-ginger glaze, served over creamy coconut rice, topped with a vibrant pineapple mango salsa, and finished with a drizzle of spicy mayo. It’s the perfect blend of sweet, tangy, and spicy!
Why You’ll Love This Recipe
This Lemon Ginger Chicken with Pineapple Mango Salsa is the ultimate tropical-inspired meal that’s packed with flavor and texture. The juicy, tangy chicken coated in a fragrant lemon-ginger glaze pairs perfectly with the creamy coconut rice, while the fresh pineapple mango salsa adds a burst of sweetness and crunch. The spicy mayo drizzle brings everything together with a delightful kick. This dish is not only refreshing and vibrant but also healthy, making it the perfect weeknight dinner or special occasion meal.
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
Directions
-
Prepare the Coconut Rice:
Rinse the jasmine rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor. -
Make the Lemon Ginger Glaze:
In a small bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside. -
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sear the chicken for 4-5 minutes until golden and cooked through. Pour the lemon ginger glaze over the chicken and cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken. -
Prepare the Pineapple Mango Salsa:
In a bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix. -
Make the Spicy Mayo:
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste. -
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 for extra flavor.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Variations
- Add Vegetables: Include roasted vegetables like bell peppers, zucchini, or carrots for extra nutrients and flavor.
- Rice Substitution: Use cauliflower rice for a low-carb alternative or quinoa for a higher-protein option.
- Spicier Version: Increase the sriracha in the mayo or add jalapeños to the salsa for an extra kick.
- Vegan Version: Replace the chicken with tofu or tempeh for a plant-based option.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the chicken and rice in the microwave or on the stovetop. If needed, add a splash of water or coconut milk to keep the rice moist. The salsa is best served fresh.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for the best results.
2. Can I substitute the coconut milk in the rice?
If you prefer, you can substitute the coconut milk with regular milk or a dairy-free alternative like almond milk, but it will change the flavor and creaminess of the dish.
3. How can I make the chicken gluten-free?
This recipe is already gluten-free as long as you use a gluten-free soy sauce or tamari.
4. Can I make the spicy mayo ahead of time?
Yes, the spicy mayo can be made ahead of time and stored in the refrigerator for up to 2-3 days.
5. How do I know when the chicken is cooked through?
Chicken is fully cooked when the internal temperature reaches 165°F (74°C). You can also check by cutting into the thickest part of the chicken to ensure there is no pink remaining.
6. Can I prepare the salsa ahead of time?
Yes, the salsa can be made a few hours in advance, but it’s best when fresh to maintain the vibrant colors and crispness.
7. How do I make the rice more flavorful?
For extra flavor, you can cook the rice in vegetable or chicken broth instead of water for added richness.
8. Can I add more sweetness to the dish?
If you prefer a sweeter flavor, you can add more honey to the chicken glaze or include extra diced mango in the salsa.
9. Can I add other fruits to the salsa?
Yes, you can mix in other tropical fruits like papaya, kiwi, or watermelon for a more varied flavor profile.
10. How can I make this dish spicier?
To make the dish spicier, add more sriracha to the spicy mayo or add diced fresh chilies or jalapeños to the salsa.
Conclusion
Lemon Ginger Chicken with Pineapple Mango Salsa is a bright and refreshing dish that combines the richness of coconut rice, the zesty kick of lemon-ginger chicken, and the tropical sweetness of pineapple mango salsa. It’s the perfect balance of sweet, tangy, and spicy flavors that will leave you craving more. Whether you’re looking for a healthy, flavorful meal or a way to spice up your weeknight dinners, this dish delivers on all fronts. Enjoy this vibrant, colorful meal that’s as delicious as it is satisfying!
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Lemon Ginger Chicken with Pineapple Mango Salsa
Experience the vibrant flavors of Lemon Ginger Chicken with Pineapple Mango Salsa! This tropical-inspired dish features juicy chicken glazed with lemon and ginger, served over creamy coconut rice and topped with a refreshing pineapple mango salsa. The spicy mayo drizzle adds the perfect kick, balancing sweet, tangy, and spicy flavors. Perfect for a weeknight dinner or special occasion, this dish is healthy, easy to make, and bursting with fresh, tropical flavors!
- Total Time: 35 minutes
- Yield: 4 servings
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
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor.
- Make the Lemon Ginger Glaze: In a small bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sear the chicken for 4-5 minutes until golden and cooked through. Pour the lemon ginger glaze over the chicken and cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken.
- Prepare the Pineapple Mango Salsa: In a bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste.
- 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 for extra flavor.
Notes
- Add roasted vegetables like bell peppers or zucchini for extra flavor and nutrition.
- For a low-carb version, replace the rice with cauliflower rice.
- Adjust the spice level of the mayo by adding more or less sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet-cooked, stovetop
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten Free
