Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe

If you are craving a dish that bursts with vibrant flavors and a perfect balance of sweet, tangy, and spicy notes, then you must try this Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe. This recipe brings together tender chicken infused with a zesty lemon ginger marinade, topped with a refreshing tropical salsa, and served alongside fluffy coconut rice. Every bite feels like a mini celebration of textures and tastes that will excite your palate and brighten your dinner table.

Ingredients You’ll Need

These ingredients might seem simple, but each one plays a crucial role in building the fresh, layered flavor profile of this dish. From the zing of fresh ginger to the creaminess of coconut milk, every component adds something special.

• Chicken breast (450 g): Diced for even cooking and juicy tenderness.
• Freshly grated ginger (1 tbsp): Provides a warm, spicy undertone that livens up the chicken marinade.
• Lemon zest and juice (1 lemon and 60 ml juice): Brightens the marinade with citrusy sharpness and freshness.
• Honey (2 tbsp): Balances the tartness with natural sweetness and helps create a sticky glaze.
• Soy sauce (1 tbsp): Adds a savory depth to the marinade.
• Olive oil (1 tbsp): For searing the chicken to a golden perfection.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing all flavors.
• Jasmine or basmati rice (200 g): Aromatic grains that pair beautifully with coconut milk.
• Coconut milk (250 ml) and water (120 ml): Create rich and creamy coconut rice that soaks up all the delicious juices.
• Pineapple (80 g) and mango (80 g), diced: The tropical fruits bring juicy sweetness and a burst of color.
• Red onion (40 g), finely diced: Adds crunch and a mild pungency to the salsa.
• Lime juice (1 tbsp): Sharpens the salsa and spicy mayo with a zesty punch.
• Fresh cilantro (optional): Offers a fresh herbal note that complements the fruits and marinade.
• Mayonnaise (60 g): Forms the rich base of a creamy, spicy mayo drizzle.
• Sriracha (5-10 ml): Adds just the right amount of heat to balance the sweet and tangy elements.

How to Make Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe

Step 1: Cook the Coconut Rice

Begin by thoroughly rinsing your jasmine or basmati rice under cold water until it runs clear. This step removes excess starch, preventing your rice from becoming gummy. Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan and stir to combine.

Step 2: Simmer Rice to Completion

Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 15 minutes. The rice will absorb all the creamy coconut liquid and become tender, infused with subtle coconut flavors. Remove the pot from heat and let it stand, covered, for another 5 minutes to complete cooking.

Step 3: Prepare Lemon Ginger Marinade

While the rice cooks, mix together freshly grated ginger, lemon zest, lemon juice, honey, and soy sauce in a bowl. Stir this until well combined. This marinade will coat your chicken with bright citrus notes, sweet accents, and a touch of umami.

Step 4: Sear the Chicken Pieces

Heat olive oil in a large skillet over medium heat. Season the diced chicken breast with salt and freshly ground black pepper. Add the chicken to the skillet and sear each piece for about 4 to 5 minutes, turning occasionally, until the chicken is golden brown and cooked through.

Step 5: Glaze the Chicken

Pour your lemon ginger marinade over the seared chicken pieces in the skillet. Continue cooking, stirring occasionally, for another 2 to 3 minutes until the sauce reduces and thickens, transforming your chicken into juicy bites coated with glossy, flavorful glaze.

Step 6: Combine Pineapple Mango Salsa

In a fresh bowl, gently toss diced pineapple, mango, and finely diced red onion with lime juice, chopped cilantro if using, salt, and pepper. This salsa bursts with tropical freshness, a hint of acidity, and a satisfying crunch that perfectly offsets the richness of the chicken and rice.

Step 7: Make Spicy Mayo

Whisk together mayonnaise, sriracha (adjust for desired heat), and lime juice in a small bowl until smooth. This creamy, slightly spicy drizzle will elevate the dish with a luscious mouthfeel and a lively kick.

Step 8: Assemble Your Meal

Spoon generous portions of the fragrant coconut rice into bowls. Layer with the glazed lemon ginger chicken and top with the pineapple mango salsa. Finish by drizzling the spicy mayo on top and, if you like, garnish with fresh cilantro and lime wedges for an extra zesty touch.

How to Serve Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe

Garnishes

A sprinkle of freshly chopped cilantro or a few lime wedges add both color and an extra burst of brightness to this dish. The aromatic herbs and fresh citrus enhance the tropical theme and invite you to customize each bite to your liking.

Side Dishes

This dish stands beautifully on its own thanks to the hearty protein, fruit salsa, and coconut rice, but pairing it with a simple green salad or steamed crunchy vegetables like snap peas or bok choy can add freshness and vibrant texture diversity to the meal.

Creative Ways to Present

For a fun twist, serve the components deconstructed on a large platter so guests can build their own bowls. Or, scoop the chicken and salsa over the rice, then place it inside warm lettuce wraps for a fresh, handheld experience. This dish is versatile and perfect for casual dining or entertaining!

Make Ahead and Storage

Storing Leftovers

Transfer leftover chicken, salsa, and coconut rice into separate airtight containers and refrigerate. This method prevents flavors from melding too early and keeps each element fresh for up to three days.

Freezing

You can freeze cooked chicken and coconut rice, but pineapple mango salsa is best fresh. Freeze the chicken and rice in freezer-safe containers or bags for up to two months, making it easy to reheat a quick meal later.

Reheating

Warm the chicken and rice gently in a skillet or microwave until heated through. Add fresh salsa afterward to maintain its bright, crisp flavors and avoid becoming soggy. A quick drizzle of the spicy mayo will freshen it all right up.

FAQs

Can I use other types of rice for this recipe?

Absolutely! While jasmine and basmati rice are preferred for their aroma and texture, you can experiment with brown rice or even quinoa for a healthier or nuttier alternative. Just adjust cooking times accordingly.

Is this recipe suitable for meal prepping?

Definitely. The components store well separately and come together quickly when you’re ready to eat. Prepare all parts in advance, and assemble fresh meals throughout the week.

Can I make the pineapple mango salsa less spicy?

Yes, since the salsa itself isn’t spicy, just omit or reduce any added chili peppers if using them. If you want to lower the heat in the spicy mayo, simply use less sriracha or skip it altogether.

What can I substitute for mayonnaise in the spicy mayo?

You can use Greek yogurt or a vegan mayo alternative to keep the creamy texture but reduce fat or dairy content. Just mix with lime juice and sriracha for easy spicy sauce.

Is it possible to cook this dish in one pan?

While possible, separating the rice from the chicken and salsa ensures each element cooks perfectly without compromising texture or flavor. But if pressed for time, you can sauté the chicken and salsa together after cooking the rice.

Final Thoughts

This Lemon Ginger Chicken with Pineapple Mango Salsa and Coconut Rice Recipe is an absolute joy to make and serve because it combines simple ingredients that deliver extraordinary flavor and texture. Whether you want a weeknight winner or a crowd-pleasing dish, this recipe ticks all the boxes. I hope you enjoy creating it as much as I do sharing it with you!

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