Pin it
This vibrant Lemon Ginger Chicken with Pineapple Mango Salsa is my go—to meal when I crave something fresh and lively for dinner. Sweet mango, tangy pineapple, zesty lemon, and warming ginger come together for a showstopping bowl that feels both exotic and comforting. The tropical salsa and zingy chicken play beautifully over creamy coconut rice. Whenever I want to brighten up a weeknight or impress guests with a dinner that bursts with flavor, I always reach for this recipe.
I first made this on a rainy evening to chase away gloom and it absolutely did the trick. Now my friends always request it when summer rolls around and the craving for fresh bowls hits hard.
Ingredients
- Chicken breast cut into bite—sized pieces: Choose free range and fresh for the juiciest result
- Fresh ginger grated: This adds warmth and a subtle bite
- Zest of lemon: Use unwaxed lemons for most fragrance
- Lemon juice: Brings brightness and tang
- Honey: Balances lemon and ginger with mild sweetness
- Soy sauce: Adds depth and umami
- Olive oil: For tender browning
- Salt and pepper: Taste is key so season generously
- Jasmine or basmati rice: Jasmine gives that gentle floral note which works beautifully with coconut
- Coconut milk: Go for full—fat for extra creamy rice
- Water: Needed for perfect rice texture
- Diced pineapple: Choose ripe and sweet for best contrast
- Diced mango: Mango should be just soft enough to cube neatly
- Diced red onion: Small dice adds sharpness without overpowering
- Lime juice: Fresh is always better
- Fresh cilantro: Offers herbal brightness
- Mayonnaise: Creamy base for spicy sauce
- Sriracha: Adjust based on your heat preference
- Lime juice (for sauce): More citrusy zing in the sauce
Instructions
- Rinse the Rice:
- Pour your dry jasmine rice into a fine mesh strainer and rinse under cold water until the liquid runs clear This removes excess starch for fluffy grains
- Cook the Coconut Rice:
- Combine rinsed rice coconut milk water and salt in a medium saucepan Stir and bring to a gentle boil then reduce heat cover and let it simmer for about fifteen minutes The rice should be tender and creamy with a luscious coconut aroma
- Mix the Glaze:
- In a small bowl combine grated ginger lemon zest lemon juice honey and soy sauce Whisk thoroughly so the flavors meld and set aside to develop
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat Season the diced chicken with salt and pepper Add the chicken to the pan in a single layer and let it cook for four to five minutes Stir occasionally until each piece is golden and cooked through
- Glaze the Chicken:
- Pour your lemon ginger mixture over the chicken in the skillet Reduce the heat slightly Stir well as the glaze bubbles up and thickens Coating each bite with its tangy sticky sheen takes two to three minutes
- Make the Salsa:
- In a medium bowl toss pineapple mango red onion lime juice and cilantro Season lightly with salt and pepper and stir gently so the fruits keep their shape
- Mix the Spicy Mayo:
- Combine mayonnaise sriracha and a splash of lime juice in a small bowl Whisk it smooth and creamy Adjust the sriracha to your preferred level of spice
- Assemble Your Bowl:
- Spoon a bed of coconut rice into bowls Top with glazed chicken Add generous scoops of salsa Drizzle spicy mayo over the top For extra freshness sprinkle more cilantro and tuck lime wedges on the side
Pin it
Ginger is definitely my favorite ingredient here. It makes the chicken pop in a way nothing else does. My favorite nights are when my family crowds around the island to make salsa together — nobody can resist taste—testing the sweet mango cubes.
Storage Tips
Let leftovers cool before storing. Keep each component in a separate airtight container in the fridge. The rice and chicken stay good for up to three days, but salsa tastes best within twenty—four hours since the fruits soften.
Ingredient Substitutions
If mango is not in season swap for ripe peaches or nectarines. Chicken thighs bring even juicier flavor if you like a richer bite. For a plant—based twist swap chicken for firm tofu and use vegan mayo.
Serving Suggestions
I love this bowl as is but sometimes add slices of creamy avocado or a little handful of toasted coconut on top for extra texture. If you want a heartier meal, serve with a leafy green salad tossed with lime vinaigrette.
Cultural and Historical Context
These vibrant flavors remind me of Southeast Asian and Caribbean kitchens — places where tropical fruit, coconut, ginger, and chili are everyday kitchen staples. Pairing zesty chicken and fruity salsa is popular in both traditions for good reason — it is pure sunshine in a bowl.
Pin it
This meal is a guaranteed way to brighten your table and spirits. Every bite is juicy, bold, and utterly uplifting.
Frequently Asked Questions
- → How do I make the chicken tender and flavorful?
Marinate the chicken with lemon zest, lemon juice, ginger, honey, and soy sauce for at least 15 minutes before cooking. This helps tenderize and infuse flavor.
- → Can I prepare the coconut rice in advance?
Yes, coconut rice can be cooked ahead and gently reheated before serving. Fluff with a fork to revive its texture.
- → What fruits can I substitute for pineapple or mango?
You can replace pineapple or mango with papaya, peach, or even strawberries for a different fresh salsa twist.
- → How spicy is the mayo sauce?
The heat level depends on how much sriracha you add. Start with less and taste, adjusting to your preferred spice level.
- → Can I make this dish dairy-free?
Yes, simply ensure the mayonnaise used for the spicy drizzle is dairy-free or use a vegan alternative.
- → What’s the best way to serve this meal?
Layer coconut rice as a base, top with lemon ginger chicken, add pineapple mango salsa, and finish with spicy mayo and fresh herbs.