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Lemon Ginger Chicken with Pineapple Mango Salsa

Bright, bold, and surprisingly easy to make, this dish pairs zesty lemon ginger chicken with tropical pineapple mango salsa and creamy coconut rice for a fresh and vibrant meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Ginger Chicken
  • 1 lb chicken breast cut into bite-sized pieces
  • 1 tbsp fresh ginger grated
  • 1 lemon zest from 1 lemon
  • 1/4 cup lemon juice
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • salt and pepper to taste
For the Coconut Rice
  • 1 cup jasmine or basmati rice
  • 1 cup coconut milk
  • 1/2 cup water
  • 1/2 tsp salt
For the Pineapple Mango Salsa
  • 1/2 cup pineapple diced
  • 1/2 cup mango diced
  • 1/4 cup red onion diced
  • 1 tbsp lime juice
  • fresh cilantro chopped, optional
  • salt and pepper to taste
For the Spicy Mayo
  • 1/4 cup mayonnaise
  • 1-2 tsp sriracha adjust to taste
  • 1 tsp lime juice

Equipment

  • Medium Saucepan
  • Large Skillet
  • Mixing Bowls

Method
 

  1. Step 1: Rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  2. Step 2: In a bowl, combine diced pineapple, mango, red onion, lime juice, and cilantro if using. Season with salt and pepper. Mix well and set aside to let flavors meld.
  3. Step 3: In a separate bowl, whisk together grated ginger, lemon zest, lemon juice, honey, soy sauce, olive oil, salt, and pepper. Add chicken pieces and stir to coat evenly. Marinate for at least 10 minutes.
  4. Step 4: Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes, turning occasionally, until cooked through and browned.
  5. Step 5: In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha for desired spice level.
  6. Step 6: Plate coconut rice, top with lemon ginger chicken, spoon pineapple mango salsa over or alongside, and drizzle with spicy mayo. Serve immediately.

Notes

Swap chicken breast for thighs or turkey breast for variation. Use brown rice or quinoa for a different texture. Add diced papaya or kiwi to the salsa for a twist. Substitute sriracha with chipotle sauce for smoky heat. Store chicken and rice in airtight containers in the fridge up to 3 days; salsa best eaten within 1-2 days.