Lemon Ginger Chicken with Pineapple Mango Salsa is a bright and flavorful dish that brings a taste of the tropics to your table. This recipe combines tender chicken cooked in a zesty glaze with fresh, fruity salsa, all served over creamy coconut rice. It’s perfect for a family dinner or a special occasion!
Why make this recipe
This recipe is not only delicious but also easy to make. It’s a great way to mix up your dinner routine and impress your family or friends. The combination of lemon, ginger, and tropical fruits creates a light and refreshing meal that everyone will love. Plus, it’s quick enough for busy weeknights!
How to make Lemon Ginger Chicken with Pineapple Mango Salsa
Ingredients :
- 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 and pepper to taste
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
- 1/4 cup mayonnaise
- 1-2 tsp sriracha (adjust for spice)
- 1 tsp lime juice
Directions :
- Prepare the Coconut Rice: Rinse 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 them 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.
How to serve Lemon Ginger Chicken with Pineapple Mango Salsa
Serve this dish warm, right after you have finished making it. It looks beautiful in a bowl with the colorful salsa and is best enjoyed fresh!
How to store Lemon Ginger Chicken with Pineapple Mango Salsa
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to make Lemon Ginger Chicken with Pineapple Mango Salsa
- Make sure not to overcook the chicken to keep it juicy.
- Feel free to mix and match fruits in the salsa based on what you have.
- Adjust the spiciness of the mayo to suit your taste.
Variation (if any)
You can switch the chicken for shrimp or tofu to make this recipe fit different diets. You can also use quinoa instead of rice for a healthy alternative.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and salsa ahead of time, but it’s best to cook the rice fresh before serving.
2. Is this recipe spicy?
The spiciness mainly comes from the sriracha in the mayo. You can adjust it according to your preference.
3. Can I use frozen chicken?
Yes, just make sure to thaw it completely before cooking for even cooking.