Lemon Ginger Chicken with Pineapple Mango Salsa
This tropical-inspired dish features zesty lemon-ginger glazed chicken served over fluffy coconut rice and topped with a fresh pineapple mango salsa. It’s bright, bold, and comes together in under 30 minutes — perfect for meal prep or a lively weeknight dinner.
Equipment
- saucepan
- Mixing bowl
- whisk
- skillet
- cutting board and knife
Ingredients
- 4 boneless chicken breasts or thighs
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh grated ginger
- 1.5 tbsp soy sauce (or tamari)
- 1 tbsp honey
- 1 tbsp cooking oil (for searing)
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 0.5 cup water
- 1 pinch salt
- 1 cup diced fresh pineapple
- 1 cup diced ripe mango
- 0.25 cup thinly sliced red onion
- 1 tbsp chopped cilantro
- 1 tbsp fresh lime juice
Instructions
- Rinse jasmine rice until the water runs clear. Combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, then simmer covered until fluffy.
- In a small bowl, whisk together lemon juice, zest, grated ginger, soy sauce, and honey. Adjust to taste.
- Heat oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side. Pour in the glaze and stir to coat. Let it simmer until slightly thickened.
- In a bowl, combine pineapple, mango, red onion, and cilantro. Add lime juice and toss gently just before serving.
- Assemble bowls with coconut rice, glazed chicken, and a scoop of salsa. Add optional toppings like avocado or cashews if desired.
Notes
To save time, prepare the coconut rice and salsa in advance. For a spicier version, add diced jalapeños to the salsa. Swap in shrimp, tofu, or salmon for protein variety. Gluten-free? Use tamari instead of soy sauce.