Lemon Ginger Chicken with Mango Pineapple Salsa: A Burst of Fresh, Zesty, and Tropical Flavors!
By Jason Griffith
Get ready for a vibrant and exciting meal that will awaken your taste buds! This Lemon Ginger Chicken with Mango Pineapple Salsa is brimming with fresh, zesty, and tropical flavors. Imagine juicy chicken bites coated in a bright lemon-ginger glaze, served over creamy coconut rice, topped with a vibrant pineapple-mango salsa, and finished with a zesty drizzle of spicy mayo. It’s the perfect blend of sweet, tangy, and spicy, creating a harmonious and utterly delicious dish that feels like a culinary escape!
Why I Love This Recipe
I’m a huge enthusiast for dishes that offer a complete sensory experience, and this chicken bowl truly delivers. What I absolutely adore is the incredible interplay of flavors and textures. The bright, aromatic lemon and ginger glaze on the tender chicken is a perfect counterpoint to the creamy, subtly sweet coconut rice. Then, the fresh, zesty pineapple-mango salsa adds a burst of freshness and a delightful pop of color, all tied together with the addictive kick of spicy mayo. It feels incredibly gourmet and unique, yet it’s surprisingly straightforward to assemble, making it my go-to for a vibrant and satisfying meal!
Ingredients:
For the Lemon Ginger Chicken:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon fresh ginger, grated
- Zest of 1 lemon
- ¼ cup lemon juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt & black pepper to taste
For the Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup coconut milk (full-fat or light)
- ½ cup water
- ½ teaspoon salt
For the Pineapple Mango Salsa:
- ½ cup diced pineapple (fresh or canned, well-drained)
- ½ cup diced mango (fresh or frozen, thawed)
- ¼ cup diced red onion
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (optional, for garnish)
- Salt & black pepper to taste
For the Spicy Mayo:
- ¼ cup mayonnaise
- 1-2 teaspoons sriracha (adjust for spice)
- 1 teaspoon fresh lime juice
Swaps and Notes
- Chicken: Chicken breast is lean and cooks quickly. Chicken thighs, cut into pieces, can also be used for a juicier result, though they may take slightly longer to cook.
- Ginger: Fresh grated ginger is crucial for the best flavor in the chicken glaze.
- Honey: Honey adds sweetness and helps with the glaze. Maple syrup can be a substitute, but will change the flavor slightly.
- Soy Sauce: Use low-sodium soy sauce or tamari for a gluten-free option.
- Rice: Jasmine or basmati rice are ideal for their aromatic qualities and fluffy texture. White or brown rice can also be used, but adjust cooking liquid and time accordingly.
- Coconut Milk for Rice: Full-fat coconut milk will yield creamier, richer rice. Light coconut milk works for a lighter version.
- Pineapple & Mango for Salsa: Use fresh, ripe fruit for the most vibrant and sweet salsa. If using canned, ensure fruits are well-drained.
- Red Onion: Finely dicing the red onion ensures its flavor isn’t overpowering.
- Spicy Mayo: Adjust the sriracha to your heat preference. You can also use other hot sauces like gochujang or chili garlic sauce.
- Cilantro: Fresh cilantro is optional for the salsa but highly recommended for its bright, herbaceous flavor.
Instructions:
1. Prepare the Coconut Rice: Rinse the 1 cup jasmine or basmati rice under cool running water until the water runs clear. This removes excess starch and leads to fluffier rice. In a medium saucepan, combine the rinsed rice with 1 cup coconut milk, ½ cup water, and ½ teaspoon salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed and the rice is tender and infused with that lovely coconut aroma. Remove from heat and let it sit (covered) for 5 minutes before fluffing with a fork.
2. Make the Lemon Ginger Glaze: While the rice cooks, prepare your flavorful glaze for the chicken. In a small bowl, whisk together the 1 tablespoon grated fresh ginger, zest of 1 lemon, ¼ cup lemon juice, 2 tablespoons honey, and 1 tablespoon soy sauce. Mix until well combined. Set aside.
3. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breast pieces with salt and black pepper to taste. Add the chicken to the hot skillet and sear for 5-7 minutes, stirring occasionally, until it’s golden brown on all sides and cooked through (internal temperature reaches 165°F / 74°C). Once the chicken is cooked, pour the prepared lemon ginger glaze over the chicken in the skillet. Stir and cook for another 1-2 minutes, allowing the glaze to thicken slightly and coat the chicken pieces beautifully. Remove from heat.
4. Prepare the Pineapple Mango Salsa: In a separate small bowl, combine the ½ cup diced pineapple, ½ cup diced mango, ¼ cup diced red onion, 1 tablespoon fresh lime juice, and fresh chopped cilantro (if using). Season with salt and black pepper to taste. Gently toss everything together until well combined.
5. Prepare the Spicy Mayo: In another small bowl, combine the ¼ cup mayonnaise, 1-2 teaspoons sriracha (adjust to your spice preference), and 1 teaspoon fresh lime juice. Whisk until smooth and creamy.
6. Assemble the Bowls: To assemble your vibrant bowls, spoon a generous portion of the creamy coconut rice into each serving bowl. Top the rice with the glazed lemon ginger chicken. Next, add a generous spoonful of the fresh pineapple mango salsa over the chicken. Finish by drizzling the spicy mayo generously over the entire bowl. Garnish with extra fresh cilantro or a lime wedge if desired. Serve immediately and enjoy the delightful explosion of flavors!
Tips for Success
- Rinse Rice: Rinsing jasmine or basmati rice removes excess starch, leading to fluffier, less sticky coconut rice.
- Don’t Overcook Chicken: Chicken breast cooks quickly. Remove it from heat as soon as it’s cooked through to keep it juicy.
- Fresh Aromatics: Fresh ginger, lemon zest, and lime juice make a huge difference in the vibrancy of this dish.
- Ripe Fruit for Salsa: Use ripe, sweet pineapple and mango for the best salsa flavor.
- Adjust Spice: Tailor the amount of sriracha in the mayo to your preferred heat level.
- Serve Immediately: This dish is best enjoyed fresh, when the chicken is warm, the rice is fluffy, and the salsa is vibrant.
Serving Suggestions and Pairings
This Lemon Ginger Chicken with Mango Pineapple Salsa is a complete, satisfying meal on its own, but it can be accompanied by a few simple additions.
- A simple side of steamed green beans or asparagus.
- For an appetizer, a small bowl of Spicy Jalapeño Pineapple Relish could complement the flavors perfectly.
- Beverages: A light, crisp Sauvignon Blanc, a cold lager, or a refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days would be excellent pairings.
- For other easy and flavorful chicken-based meals, check out these Chefmaniac favorites:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Coconut Curry Chicken Burgers with Spicy Mayo (for another unique chicken dish!)
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
Storage and Leftover Tips
While this dish is best enjoyed fresh, components can be stored for later enjoyment.
- Store Components Separately: For best results, store cooked chicken, coconut rice, pineapple mango salsa, and spicy mayo in separate airtight containers in the refrigerator.
- Cooked Chicken & Rice: These can be stored for up to 3-4 days in the refrigerator. Reheat chicken and rice gently before assembling.
- Salsa & Mayo: The salsa is best consumed within 1-2 days for optimal freshness. The spicy mayo will last up to 5-7 days in the fridge.
- Reassembly: When ready to eat, simply warm the chicken and rice, then top with the chilled salsa and mayo for the best experience.
- Freezing: Cooked chicken and coconut rice can be frozen for up to 1 month. The salsa and spicy mayo are not suitable for freezing.
Final Thoughts
This Lemon Ginger Chicken with Mango Pineapple Salsa is a truly vibrant and exciting meal that brings a burst of tropical flavors to your dinner table. Its combination of zesty chicken, creamy coconut rice, and fresh, fruity salsa creates a harmonious and unforgettable dining experience. Get ready for a delicious escape with every flavorful bite!
What are your favorite tropical-inspired dishes, or do you have a go-to way to combine sweet, savory, and spicy flavors? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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