Why You’ll Love This Recipe
Lemon Ginger Chicken with Pineapple Mango Salsa is the perfect blend of bright, zesty, and tropical flavors. Juicy, marinated chicken infused with lemon and ginger pairs beautifully with a fresh fruit salsa that’s sweet, tangy, and just a little spicy. It’s a dish that feels light yet satisfying, making it ideal for summer dinners, meal prep, or entertaining guests.
What I love most about this recipe is how vibrant and refreshing it tastes. The combination of citrusy chicken and the colorful salsa instantly transports you to a warm, beachside evening. I once grilled the chicken over charcoal for a smoky twist, and it made the flavors pop even more. Whether served with rice, quinoa, or simply on its own, this dish brings sunshine to the table every time.
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Lemon Ginger Chicken with Pineapple Mango Salsa
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Fat
Description
Lemon Ginger Chicken with Pineapple Mango Salsa is a bright, flavorful dish that combines tender, citrusy grilled chicken with a refreshing tropical salsa. The zesty lemon-ginger marinade perfectly complements the sweet and tangy fruit topping for a healthy, vibrant meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp soy sauce
- Salt and black pepper, to taste
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, ginger, garlic, honey, soy sauce, salt, and pepper.
- Place chicken in a resealable bag or shallow dish and pour marinade over it. Marinate for at least 30 minutes (up to 4 hours) in the refrigerator.
- Preheat grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
- Meanwhile, in a bowl, combine pineapple, mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Toss to mix.
- Slice chicken and serve topped with generous spoonfuls of pineapple mango salsa.
Notes
- For extra flavor, grill the pineapple and mango before dicing for a smoky twist.
- This dish pairs wonderfully with coconut rice or quinoa.
- Use chicken thighs for a juicier variation.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilled
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts (or thighs)
Boneless and skinless, marinated to perfection for tender, flavorful results.
Lemon juice and zest
Add bright acidity and freshness to the marinade.
Fresh ginger
Brings warmth and a subtle spiciness that complements the citrus.
Garlic
Enhances the savory base of the marinade.
Olive oil
Helps the chicken brown and keeps it juicy.
Honey (or maple syrup)
Balances the tangy lemon and spicy ginger with a touch of sweetness.
Soy sauce (or tamari)
Adds umami depth and balances the sweet and sour notes.
Salt and black pepper
For seasoning and balance.
Pineapple
Provides juicy sweetness and tropical flair for the salsa.
Mango
Adds a creamy, fruity texture that complements the pineapple.
Red onion
Adds mild sharpness and crunch to the salsa.
Red bell pepper
Brings color, sweetness, and freshness.
Cilantro
Brightens the salsa and ties all the flavors together.
Lime juice
Adds zesty acidity to the salsa and keeps it fresh.
Jalapeño (optional)
For a touch of spice that contrasts beautifully with the sweet fruit.
Directions
In a bowl, whisk together lemon juice, lemon zest, grated ginger, minced garlic, olive oil, honey, soy sauce, salt, and pepper. Add chicken breasts, coating them evenly, and marinate for at least 30 minutes (or up to 8 hours).
Preheat grill or skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C). Let rest for a few minutes before slicing.
While the chicken cooks, prepare the salsa. In a medium bowl, combine diced pineapple, mango, red onion, red bell pepper, cilantro, lime juice, and jalapeño (if using). Toss well and adjust seasoning with salt to taste.
Serve the chicken topped generously with pineapple mango salsa. Garnish with extra cilantro and a squeeze of lime if desired.
Equipment needed
- Mixing bowls
- Whisk
- Grill or skillet
- Knife and cutting board
- Measuring cups and spoons
Servings and timing
This recipe serves 4 people. Preparation takes about 20 minutes (plus marinating time), and cooking requires 15 minutes, making the total time around 35 minutes (or up to 8 hours including marination).
Storage/reheating
Store leftover chicken and salsa separately in airtight containers. The chicken keeps for up to 4 days in the refrigerator and can be reheated gently in a skillet or microwave. The salsa stays fresh for 2–3 days when refrigerated. Avoid freezing the salsa, as the fruit texture will change.
Variations and Customizations
Grilled Chicken Skewers
Cut the chicken into cubes, marinate, and grill on skewers for a fun presentation.
Coconut Rice Pairing
Serve over coconut jasmine rice for a tropical, restaurant-style meal.
Spicy Honey-Ginger Marinade
Add chili flakes or sriracha to the marinade for extra heat.
Teriyaki-Inspired Version
Swap soy sauce for teriyaki sauce and add sesame seeds for an Asian-style twist.
Tropical Salad Bowl
Serve chicken and salsa over mixed greens with avocado and lime dressing.
Pan-Seared Chicken Thighs
Use boneless thighs for juicier, more flavorful meat.
Pineapple Salsa Verde
Add tomatillos for a tangier, green version of the salsa.
Cucumber Mango Salsa
Mix in diced cucumber for extra crunch and freshness.
Shrimp Substitution
Use shrimp instead of chicken for a lighter, seafood variation.
Meal Prep Bowls
Pack portions of chicken, brown rice, and salsa for high-protein lunches.
FAQs
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes until fully cooked.
Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled works in a pinch.
What’s the best way to grate fresh ginger?
Use a microplane or fine grater to get a smooth texture for the marinade.
Can I use canned pineapple?
Yes, but drain it well to avoid excess liquid in the salsa.
Is the salsa spicy?
Only if you include jalapeño—adjust the amount to taste.
Can I make the salsa ahead of time?
Yes, but it’s best served within 24 hours for maximum freshness.
What sides go well with this dish?
Coconut rice, quinoa, grilled vegetables, or a green salad.
Can I use frozen mango or pineapple?
Yes, just thaw and drain them before using.
Can I make this with chicken thighs?
Absolutely, they stay juicy and absorb the marinade beautifully.
How do I make this dish low-sodium?
Use low-sodium soy sauce or coconut aminos instead.
Conclusion
Lemon Ginger Chicken with Pineapple Mango Salsa is a light yet flavorful meal that combines zesty citrus, aromatic ginger, and tropical fruit in perfect harmony. It’s refreshing, wholesome, and easy to prepare, making it an ideal choice for any occasion. Whether grilled, baked, or pan-seared, this vibrant dish will brighten your table and your taste buds.
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