Savor Lemon Ginger Chicken with Pineapple Mango Salsa over coconut rice—a zesty, tropical, and simple dish that’s perfect for any meal!
Why You’ll Love This Recipe
- Bursting with tropical flavors that complement each other beautifully
- Quick and easy to make in under 30 minutes
- A healthy and balanced meal with protein, healthy fats, and fresh fruits
- Customizable spice level with the spicy mayo drizzle
- Great for meal prep or a fresh and satisfying weeknight dinner
Ingredients
Lemon Ginger Chicken:
- 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 & pepper to taste
Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
Pineapple Mango Salsa:
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
- Salt & pepper to taste
Spicy Mayo:
- 1/4 cup mayonnaise
- 1-2 tsp sriracha (adjust for spice)
- 1 tsp lime juice
Directions
- Prepare the Coconut Rice: Rinse the rice thoroughly. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender.
- Make the Lemon Ginger Glaze: In a 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 with salt and pepper. Sear for 4-5 minutes until golden. 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.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Protein Swap: Substitute chicken with shrimp, tofu, or salmon for a different take on the dish.
- Spice Level: Adjust the sriracha in the mayo or add chili flakes to the salsa for extra heat.
- Grain Alternative: Use quinoa, cauliflower rice, or brown rice instead of jasmine or basmati rice.
- Nutty Twist: Sprinkle toasted coconut flakes or chopped cashews for extra crunch and flavor.
Storage/Reheating
- Storage: Store each component separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and rice in a microwave or skillet over medium heat. The salsa is best enjoyed fresh, but it can be stored for up to 2 days.
- Freezing: The chicken can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
How do I make this dish vegetarian?
You can substitute the chicken with tofu or tempeh, using the same lemon ginger glaze for flavor.
Can I use canned pineapple and mango for the salsa?
Yes, but fresh fruit provides the best flavor and texture. If using canned, drain well before mixing.
What type of rice works best?
Jasmine or basmati rice works well, but you can use brown rice or quinoa for a healthier alternative.
Can I meal prep this dish?
Absolutely! Store the components separately and assemble when ready to eat.
What other sauces can I use instead of spicy mayo?
Try a yogurt-based sauce, a sweet chili sauce, or even a simple garlic aioli.
Is this dish gluten-free?
Yes, if you use a gluten-free soy sauce or tamari.
Can I grill the chicken instead of pan-searing it?
Yes! Grilling adds a smoky flavor that pairs well with the tropical salsa.
How can I make the salsa less sweet?
Add a bit more lime juice or some diced cucumber for a more refreshing taste.
What can I serve with this dish?
A side of steamed vegetables, avocado slices, or a simple cucumber salad pairs well.
Can I make this dish spicier?
Yes! Increase the sriracha, add red pepper flakes, or include diced jalapeño in the salsa.
Conclusion
Lemon Ginger Chicken with Pineapple Mango Salsa is a vibrant, quick, and delicious meal that’s perfect for any occasion. With a balance of zesty, sweet, and savory flavors, it’s a dish that will impress both family and guests alike. Try it today and enjoy a taste of the tropics from the comfort of your home!
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Lemon Ginger Chicken with Pineapple Mango Salsa
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Savor Lemon Ginger Chicken with Pineapple Mango Salsa over coconut rice—a zesty, tropical, and simple dish that’s perfect for any meal!
Ingredients
Lemon Ginger Chicken:
- 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 & pepper to taste
Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
Pineapple Mango Salsa:
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
- Salt & pepper to taste
Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 tsp sriracha (adjust for spice)
- 1 tsp lime juice
Instructions
- Prepare the Coconut Rice: Rinse the rice thoroughly. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender.
- Make the Lemon Ginger Glaze: In a 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 with salt and pepper. Sear for 4-5 minutes until golden. 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.
Notes
- Adjust spice levels in the spicy mayo according to preference.
- For a healthier option, substitute Greek yogurt for mayonnaise.
- Use brown rice or quinoa instead of jasmine rice for a fiber-rich alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical