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Zesty Lemon Ginger Chicken with Tropical Pineapple Mango Salsa bursts with sunshine in every bite and is the perfect fresh dinner for when you are craving something bright and lively. The tangy marinade infuses the chicken while the sweet mango and pineapple salsa feels like a tropical vacation served on your plate. I make this every time I want to impress at summer barbecues or just brighten up a weeknight and it never disappoints.
I still remember making this for the first time for a backyard picnic. The way the ginger and citrus wake up the savory chicken has made it a repeat family favorite ever since.
Ingredients
- Boneless skinless chicken breasts: for a lean and juicy base. Choose plump evenly sized pieces for the best cooking result
- Fresh lemon juice: adds zing and brightness. Look for lemons that feel heavy for their size which means they are juicy
- Fresh ginger: grated for warmth and aroma. Opt for a piece that is smooth and not shriveled
- Garlic: minced to deepen the flavor profile. Firm unblemished cloves have the best taste
- Honey: gives slight sweetness to balance the citrus. Try to use raw honey if you can
- Soy sauce: brings subtle savoriness. Pick a naturally brewed low sodium kind for a rounder flavor
- Olive oil: to keep the chicken tender. Go for extra virgin if possible for a richer taste
- Salt: to bring out all the flavors. Fine sea salt dissolves well in the marinade
- Black pepper: for a gentle kick. Freshly ground always gives more flavor
- Red pepper flakes: if you want extra heat. These are optional but really liven things up
- Fresh pineapple and ripe mango: diced for a juicy sweet salsa. The fruit should give slightly to a gentle squeeze but not feel mushy
- Red onion: finely chopped to add crunch and bite. Choose one that is firm with deep color
- Fresh cilantro: chopped for a burst of herbal freshness. Leaves should be bright green without wilting
- Jalapeño: for a punch of spice if you like it. A bright shiny skin is a sign of freshness
- Fresh lime juice: to tie the salsa together. Go for limes that yield just a bit when pressed
- Salt: is crucial to balance the salsa flavors. Taste as you go
Step-by-Step Instructions
- Marinate the Chicken:
- Mix together lemon juice grated ginger minced garlic honey soy sauce olive oil salt black pepper and red pepper flakes in a large bowl until smooth. Submerge the chicken breasts fully and cover the bowl. Refrigerate for at least 30 minutes so the flavors can infuse. Letting it marinate up to 2 hours gives even more depth
- Prepare the Pineapple Mango Salsa:
- Stir together diced pineapple diced mango finely chopped red onion chopped cilantro minced jalapeño and fresh lime juice in a medium bowl. Sprinkle with salt to taste and gently toss everything. Set aside so the flavors can meld while the chicken marinates
- Cook the Chicken:
- Heat your grill or grill pan to medium high. Remove chicken from marinade letting excess drip off. Lay chicken on the grill and cook for 6 to 7 minutes per side turning only once until juices run clear and there is no pink in the center. Internal temperature should reach 165 degrees Fahrenheit for safety
- Let the Chicken Rest and Slice:
- Move the chicken off the heat and let it rest for about 5 minutes. Resting keeps the juices inside so the chicken stays moist when sliced
- Serve and Garnish:
- Slice each chicken breast and arrange on your serving plates. Top generously with the pineapple mango salsa and if you like, a sprinkle of extra cilantro or lime wedges for freshness
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I always look forward to adding that freshly chopped ginger it is the ingredient that takes a simple chicken dinner over the top with a lively punch. One holiday my nephew helped zest the lemons for the first time and said it smelled like pure happiness.
Storage Tips
Store any leftover chicken and salsa separately. Keep the chicken in a sealed container in the fridge for up to three days. The salsa is best eaten within twenty four hours but can last up to two days if stored in a tightly covered container. If the salsa releases too much juice just drain it off before serving with leftovers.
Ingredient Substitutions
You can swap the chicken breasts for boneless thighs which are juicier and extra flavorful. If you cannot find fresh mango or pineapple try using frozen fruit let it thaw and pat dry before using to keep the salsa from being watery. For an extra layer of heat add finely diced serrano pepper in place of the jalapeño or leave out the spicy elements for a milder dish everyone can enjoy.
Serving Suggestions
This chicken is fantastic served over coconut rice or alongside quinoa for a wholesome meal. It also makes a delicious filling for lettuce wraps or as a topping for salad greens. If you want to turn dinner into a mini tropical feast try serving it with a sweet corn salad or crispy plantain chips on the side.
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Every bite feels like a nod to those happy carefree travels and it is a tradition worth bringing to your own table.
Frequently Asked Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes, but up to 2 hours allows the citrus and ginger flavors to fully permeate.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicy. Adjust grilling time as thighs may take slightly longer to cook through.
- → What is the best way to serve the pineapple mango salsa?
Spoon a generous portion of salsa over each piece just before serving for vibrant flavor and texture contrast.
- → Can the salsa be made ahead of time?
The salsa can be prepared up to a few hours in advance and refrigerated to allow the flavors to meld nicely.
- → What side dishes complement this dish?
Light sides like coconut rice, grilled vegetables, or a crisp green salad are delicious alongside this dish.
- → Is this dish spicy?
The level of heat depends on the amount of jalapeño and red pepper flakes used. Adjust to taste for mild or spicy results.