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Lemon Ginger Chicken with Pineapple Mango Salsa

Lemon Ginger Chicken with Pineapple Mango Salsa is a tropical delight that transforms any meal into a festive occasion. This succulent chicken, marinated in a zesty blend of lemon and ginger, is grilled to perfection and topped with a refreshing salsa made from ripe pineapple and mango. Each bite delivers a burst of flavor that evokes the essence of summer, making it perfect for barbecues or family dinners.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tbsp fresh ginger, grated
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 cup pineapple chunks (ripe)
  • 1 ripe mango, diced
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Marinade the chicken: In a bowl, mix lemon juice, grated ginger, honey, olive oil, salt, and pepper. Place chicken in a resealable bag or dish; pour marinade over it. Let soak for at least 30 minutes.
  2. Prepare the salsa: Chop pineapple and mango into bite-sized pieces. Mix in a bowl with a pinch of salt and optional lime juice.
  3. Heat the grill or skillet over medium-high heat. Remove chicken from marinade; grill each side for 6-7 minutes or until golden brown and cooked through (internal temperature should be 165°F). Discard any leftover marinade.
  4. Rest the chicken for a minute before slicing. Serve topped with the pineapple mango salsa.
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 chicken breast with salsa (150g)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 90mg

Keywords: For added freshness, consider incorporating chopped cilantro into the salsa. You can substitute fresh ginger with garlic if preferred. Leftovers can be stored in an airtight container in the fridge for up to three days.