Tropical Lemon Ginger Chicken with Fresh Pineapple Mango Salsa (Print version)

Juicy lemon ginger chicken served over coconut rice with fresh pineapple mango salsa and a creamy spicy drizzle.

# Ingredients:

For the coconut rice

01 - 1 cup (185 g) jasmine rice, rinsed
02 - 1 cup (240 ml) full-fat coconut milk
03 - 1/2 cup (120 ml) water
04 - 1/2 teaspoon kosher salt

For the lemon ginger chicken

05 - 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
06 - 1 tablespoon freshly grated ginger
07 - 1 lemon, zested
08 - 1/4 cup (60 ml) fresh lemon juice
09 - 2 tablespoons honey
10 - 1 tablespoon soy sauce or tamari
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper

For the pineapple mango salsa

14 - 3/4 cup (120 g) diced fresh pineapple
15 - 3/4 cup (120 g) diced ripe mango
16 - 1/4 cup (35 g) finely diced red onion
17 - 1 tablespoon fresh lime juice
18 - 2 tablespoons chopped fresh cilantro
19 - Pinch of kosher salt
20 - Pinch of black pepper

For the spicy mayo

21 - 1/4 cup (60 g) mayonnaise
22 - 1-2 teaspoons sriracha, to taste
23 - 1 teaspoon fresh lime juice

# Instructions:

01 - Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a gentle simmer, cover, and cook on low for 15 minutes. Remove from the heat and rest covered for 5 minutes, then fluff.
02 - Whisk ginger, lemon zest, lemon juice, honey, and soy sauce in a small bowl until smooth.
03 - Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken in a single layer for 4-5 minutes, turning occasionally, until lightly golden.
04 - Pour the lemon ginger glaze into the skillet. Cook for 2-3 minutes, stirring often, until the chicken reaches 165°F and the sauce looks glossy and slightly thickened.
05 - Gently toss pineapple, mango, red onion, lime juice, cilantro, salt, and pepper in a medium bowl. Taste and add more lime or salt if needed.
06 - Stir mayonnaise, sriracha, and lime juice in a small bowl until smooth. Add more sriracha if you want extra heat.
07 - Divide coconut rice among 4 bowls. Top with lemon ginger chicken, spoon over the pineapple mango salsa, and drizzle with spicy mayo. Serve right away.

# Good to know:

01 - Best served right after assembling so the salsa stays cold and crisp.
02 - Use tamari instead of soy sauce for a gluten-free version.
03 - Keep the salsa separate for meal prep.

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