This lemon ginger chicken with pineapple mango salsa is a vibrant, flavor-packed dish that brings tropical vibes to the dinner table. The chicken is marinated in a citrusy, ginger-forward blend, then grilled or pan-seared until golden. I top it with a sweet and spicy fruit salsa that adds the perfect fresh contrast. It’s light, healthy, and bursting with bold, refreshing flavors.
Why I Love This Recipe
I love how this dish comes together with simple ingredients but delivers such complex flavor. The marinade makes the chicken tender and tangy, while the pineapple mango salsa brings in that juicy, tropical sweetness with a hint of heat. It’s the kind of meal I make when I want something healthy but exciting. And it’s perfect for summer grilling, dinner parties, or even meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Lemon Ginger Chicken:
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Boneless skinless chicken breasts or thighs
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Fresh lemon juice
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Lemon zest
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Fresh ginger, grated
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Garlic, minced
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Olive oil
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Soy sauce or coconut aminos
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Honey or maple syrup
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Salt and black pepper
For the Pineapple Mango Salsa:
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Fresh pineapple, diced
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Ripe mango, diced
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Red bell pepper, finely chopped
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Red onion, finely chopped
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Jalapeño or red chili, minced (optional for heat)
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Fresh cilantro, chopped
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Lime juice
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Salt to taste
Directions
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I start by whisking together the lemon juice, zest, ginger, garlic, olive oil, soy sauce, and honey in a bowl to make the marinade.
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I place the chicken in a zip-top bag or shallow dish, pour in the marinade, and let it sit for at least 30 minutes—or up to 8 hours in the fridge for maximum flavor.
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While the chicken marinates, I prepare the salsa by combining the pineapple, mango, bell pepper, onion, jalapeño, cilantro, and lime juice. I season it with a pinch of salt and let it chill to let the flavors blend.
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When I’m ready to cook, I grill the chicken over medium-high heat or pan-sear it for about 5–6 minutes per side, until cooked through and nicely browned.
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I let the chicken rest for a few minutes, then slice it and serve it topped with the pineapple mango salsa.
Servings and Timing
This recipe makes about 4 servings. It takes me around 15 minutes to prep, 30 minutes to marinate (or longer if I have the time), and 10–12 minutes to cook. So in just under an hour, I’ve got a fresh and flavorful meal on the table.
Variations
When I want to switch things up, I swap the mango for papaya or use peaches for a summery twist. I’ve also made the salsa spicier with habanero, or more tropical by adding shredded coconut or cucumber. For the chicken, I sometimes use lime instead of lemon for a different citrus note, or swap the soy sauce with tamari to keep it gluten-free.
Storage/Reheating
The cooked chicken stores well in the fridge for up to 4 days. I keep it separate from the salsa so everything stays fresh. I reheat the chicken gently in a skillet or microwave, and I spoon the salsa on fresh just before serving. The salsa also makes a great topping for tacos or fish if I have leftovers.
FAQs
Can I bake the chicken instead of grilling?
Yes, I bake it at 400°F (200°C) for about 20–25 minutes, or until the internal temperature reaches 165°F. It still comes out juicy and flavorful.
How spicy is the salsa?
It’s totally up to me. I control the heat with how much jalapeño I add—or leave it out for a milder version.
Can I make this dish ahead of time?
Absolutely. I marinate the chicken and prep the salsa the day before, then just cook and assemble when I’m ready to eat.
What’s the best cut of chicken to use?
I love using thighs for their juiciness, but breasts work great too, especially if I pound them to even thickness for quick, even cooking.
Can I serve this with a side?
Definitely. I serve it over coconut rice, quinoa, or a bed of greens to make it a complete meal.
Conclusion
This lemon ginger chicken with pineapple mango salsa is one of those meals that makes me feel like I’m on vacation, even if I’m just eating on the patio. It’s healthy, colorful, and full of bright, fresh flavors that never get boring. Whether I’m grilling for guests or just making dinner for myself, this recipe always brings the sunshine.
Print
Zesty Lemon Ginger Chicken with Pineapple Mango Salsa
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~1 hour
- Yield: 4 servings
- Category: Main Course, Grilled, Healthy
- Method: Grilling, Pan-Searing, Marinating
- Cuisine: Tropical-Inspired, Fusion, American
- Diet: Gluten Free
Description
This Lemon Ginger Chicken with pineapple mango salsa is a tropical-inspired meal bursting with zesty, sweet, and spicy flavor. The chicken is marinated in a tangy lemon and fresh ginger blend, grilled to perfection, and topped with a juicy fruit salsa that’s fresh and vibrant. Light, healthy, and colorful—this recipe brings vacation vibes to your dinner table in under an hour!
Ingredients
- For the Lemon Ginger Chicken:
- 1.5–2 lbs boneless skinless chicken breasts or thighs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp honey or maple syrup
- Salt and black pepper, to taste
- For the Pineapple Mango Salsa:
- 1 cup fresh pineapple, diced
- 1 cup ripe mango, diced
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 1 jalapeño or red chili, minced (optional)
- 2 tbsp fresh cilantro, chopped
- 1–2 tbsp fresh lime juice
- Salt to taste
Instructions
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In a bowl, whisk together lemon juice, zest, ginger, garlic, olive oil, soy sauce, and honey.
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Add chicken to a zip-top bag or shallow dish, pour in marinade, and refrigerate for 30 minutes to 8 hours.
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Meanwhile, combine pineapple, mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt to make the salsa. Chill until ready to serve.
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Grill or pan-sear marinated chicken over medium-high heat for 5–6 minutes per side, until cooked through.
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Let chicken rest for 5 minutes, then slice and serve topped with the pineapple mango salsa.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add shredded coconut or diced cucumber to the salsa for a tropical twist.
- Baking option: Cook chicken at 400°F for 20–25 minutes until it reaches 165°F internally.
- Swap mango with peaches or papaya for seasonal variations.
- Perfect served over coconut rice, greens, or quinoa for a full meal.
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