Lemon Ginger Chicken with Pineapple Mango Salsa
This delightful dish combines tender chicken marinated in zesty lemon and aromatic ginger, served over a fluffy bed of coconut-infused rice and topped with a vibrant pineapple mango salsa.
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-sized pieces Use fresh chicken for best results.
- 1 tbsp fresh ginger, grated Aromatic and flavorful.
- 1 tsp lemon zest Zest from 1 lemon enhances flavor.
- 1/4 cup lemon juice Fresh is best!
- 2 tbsp honey Local honey adds a nice touch.
- 1 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp olive oil Extra virgin for enhanced flavor.
- to taste Salt & pepper
For the Rice
- 1 cup jasmine or basmati rice Easy to cook and fragrant.
- 1 cup coconut milk Full-fat for creaminess.
- 1/2 cup water
- 1/2 tsp salt
For the Salsa
- 1/2 cup diced pineapple Fresh is preferred for juiciness.
- 1/2 cup diced mango Ripe and sweet.
- 1/4 cup diced red onion Adds crunch.
- 1 tbsp lime juice
- to taste Salt & pepper Season to taste.
- optional Fresh cilantro, chopped Highly recommended.
For Serving
- 1/4 cup mayonnaise
- 1-2 tsp sriracha Adjust for spice level.
- 1 tsp lime juice
Instructions
Marinate the Chicken
- In a bowl, whisk together grated ginger, lemon zest, lemon juice, honey, soy sauce, olive oil, and a pinch of salt and pepper.
- Add the chicken pieces, ensuring they are well-coated. Let marinate for at least 15 minutes.
Cook the Rice
- In a saucepan, combine rice, coconut milk, water, and salt.
- Bring to a boil over high heat. Once boiling, reduce to low heat, cover, and let simmer for about 15 minutes.
- Allow the rice to rest for about 5 minutes with the lid on after cooking for fluffy grains.
Prepare the Salsa
- In a mixing bowl, combine pineapple, mango, red onion, lime juice, and cilantro (if using). Season with salt and pepper, and stir. Set aside.
Cook the Chicken
- In a large skillet over medium-high heat, add olive oil. Once hot, add the marinated chicken pieces in a single layer.
- Cook for about 5-7 minutes, stirring occasionally until browned and cooked through.
Assemble and Serve
- Scoop the coconut rice onto a dish, top with the zesty chicken, and finish with a spoonful of pineapple mango salsa.
- Mix mayonnaise with sriracha and lime juice and drizzle on top for an extra kick.
Notes
Keep leftovers in airtight containers in the fridge for up to 3 days. Marinate chicken the night before for deeper flavor. You can substitute with frozen fruits if fresh isn't available.