Description
This Lemon Ginger Chicken with Pineapple Mango Salsa dish is bursting with fresh, zesty, and tropical flavors! Juicy chicken bites coated in a lemon-ginger glaze, served over creamy coconut rice, topped with a vibrant pineapple mango salsa, and finished with a drizzle of spicy mayo. It’s the perfect blend of sweet, tangy, and spicy, creating a fresh and vibrant meal that’s sure to satisfy.
Ingredients
Scale
For the 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
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 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
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1–2 tsp sriracha (adjust for spice level)
- 1 tsp lime juice
Instructions
- Prepare the Coconut Rice:
Rinse the jasmine or basmati rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and infused with the coconut flavor. Remove from heat and let it sit, covered, for 5 minutes before fluffing. - Make the Lemon Ginger Glaze:
In a small bowl, mix together grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside for later. - Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add 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 an additional 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken. - Prepare the Pineapple Mango Salsa:
In a mixing bowl, combine the 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 the spice level to your preference. - Assemble the Bowl:
To assemble, place a base of coconut rice in each bowl. Top with the lemon ginger chicken, followed by the pineapple mango salsa. Drizzle with the spicy mayo and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
Notes
- For extra heat, add more sriracha to the spicy mayo or sprinkle some chili flakes over the dish.
- You can grill the chicken instead of pan-searing it for a smoky flavor.
- This dish works well with other protein options, such as shrimp or tofu, for a variation.
- The pineapple mango salsa can be prepared ahead of time and refrigerated.
- Use fresh cilantro for a more vibrant taste, or substitute with parsley if you prefer a milder herb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared, Simmered
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 bowl (with rice, chicken, salsa, and mayo)
- Calories: 450 kcal
- Sugar: 16g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 60 mg