Lemon Ginger Chicken with Pineapple Mango Salsa: Your Tropical Escape on a Plate
If you’re stuck in a dinner rut and dreaming of a white sand beach, I have the perfect solution. My Lemon Ginger Chicken with Pineapple Mango Salsa is more than just a meal; it’s a vibrant, zesty, and refreshing flavor explosion that brings the tropics right to your kitchen.
As a professional food writer for ChefManiac, I’m always looking for ways to balance bold flavors with healthy, whole ingredients. This recipe hits every note—sweet from the mango, tangy from the lemon, spicy from the ginger, and incredibly creamy thanks to a base of coconut-infused rice.
Why I Love This Recipe
There are three main reasons why this has become a staple in my household. First, the contrast. The heat of the ginger and the sriracha mayo plays beautifully against the cool, refreshing fruit salsa. Second, the versatility. While this is a star on its own, it fits perfectly into a rotation of other light poultry dishes, like my light tangy chicken salad.
Finally, it’s a “feel-good” meal. It’s packed with lean protein and fresh fruit, making it satisfying without being heavy. If you love one-pan or bowl-style dinners like this Mexican chicken and rice casserole, you are going to fall in love with this tropical twist.
Ingredients You’ll Need
Lemon Ginger Chicken
- 1 lb chicken breast: Cut into bite-sized pieces for quick cooking.
- 1 tbsp fresh ginger: Grated (fresh is a must for that zing!).
- Zest of 1 lemon: For essential oil aromatics.
- ¼ cup lemon juice: Freshly squeezed.
- 2 tbsp honey: To balance the acidity.
- 1 tbsp soy sauce: For a touch of umami.
- 1 tbsp olive oil: For searing.
- Salt & pepper: To taste.
Coconut Rice
- 1 cup jasmine or basmati rice: Long grain works best.
- 1 cup coconut milk: Full-fat for maximum creaminess.
- ½ cup water.
- ½ tsp salt.
Pineapple Mango Salsa
- ½ cup diced pineapple: Fresh or canned (drained).
- ½ cup diced mango: Ripe but firm.
- ¼ cup diced red onion: For a bite of sharpness.
- 1 tbsp lime juice: To keep the fruit bright.
- Fresh cilantro: Roughly chopped (optional).
Spicy Mayo
- ¼ cup mayonnaise.
- 1-2 tsp sriracha: Depending on your heat preference.
- 1 tsp lime juice.
Swaps and Notes
- Protein: Not a fan of chicken? This glaze works beautifully with shrimp or firm tofu.
- Rice: If you want to cut carbs, you can swap the coconut rice for cauliflower rice, though you’ll lose some of that signature creamy texture.
- Fruit: If mangoes aren’t in season, you can double up on the pineapple or even use diced peaches for a different summer vibe.
Step-by-Step Instructions
1. Prepare the Coconut Rice
Start by rinsing your jasmine rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for about 15 minutes. Once finished, fluff it with a fork and let it sit covered until you’re ready to serve.
2. Make the Lemon Ginger Glaze
In a small mixing bowl, whisk together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. This glaze is the “secret sauce” of the dish—it should be a balance of tart and sweet.
3. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add them to the skillet in a single layer to get a good sear. Cook for 4-5 minutes until golden brown. Pour the lemon ginger glaze over the chicken. Let it bubble and reduce for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken in a glossy finish.
4. Assemble the Salsa and Spicy Mayo
While the chicken finishes, toss your diced pineapple, mango, red onion, lime juice, and cilantro in a bowl. In a separate small ramekin, whisk together the mayo, sriracha, and a splash of lime juice.
5. The Grand Assembly
Spoon a generous portion of coconut rice into a bowl. Top with the glazed lemon ginger chicken and a big scoop of the fruit salsa. Drizzle the spicy mayo over the top and garnish with extra cilantro and a lime wedge.
Tips for Success
- Don’t Overcook the Chicken: Since the pieces are bite-sized, they cook very quickly. Keep an eye on them so they stay juicy.
- The Rice Ratio: Coconut milk is thicker than water. If your rice looks too dry at the 15-minute mark, add a tablespoon of water and let it steam for two more minutes.
- Balance the Heat: If you’re serving kids, keep the spicy mayo on the side so they can control the “kick.”
Serving Suggestions and Pairings
This dish is a bright, summery meal that pairs wonderfully with a refreshing beverage. To keep the fruit theme going, I highly recommend serving this with a glass of homemade blueberry lemonade.
If you are hosting a dinner party and want something a bit more festive, a rainbow sangria is a show-stopping pairing that complements the tropical notes of the mango salsa perfectly.
Nutritional Information (Per Serving)
- Calories: 485 kcal
- Protein: 28g
- Carbohydrates: 54g
- Fat: 18g
- Fiber: 3g
- Sugar: 14g
Storage and Leftover Tips
- Fridge: Store the chicken/rice and the salsa in separate containers. The chicken and rice will last 3-4 days.
- Reheating: Microwave the chicken and rice with a damp paper towel over the top to keep the rice from drying out.
- The Salsa: The salsa is best eaten fresh within 24 hours, as the lime juice will eventually soften the fruit.
More Recipes You Will Love
If you enjoyed this tropical escape, you might also like these other crowd-pleasers:
- Dessert: Keep the summer vibes alive with this easy ice cream sandwich cake.
- Appetizer: If you’re prepping for a party, my light chicken salad is always a hit.
Final Thoughts
This Lemon Ginger Chicken with Pineapple Mango Salsa is the kind of meal that makes you feel good about what you’re eating without sacrificing an ounce of flavor. It’s bright, beautiful, and tastes like a vacation!
I’d love to hear what you think! Did you add extra spice? Swap the rice? Leave a comment below or tag us on social media with your creations. Don’t forget to follow ChefManiac for more weekly recipe inspiration!
Leave a Reply