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
-
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.
-
Meanwhile, combine pineapple, mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt to make the salsa. Chill until ready to serve.
-
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.
