Lemon Ginger Chicken with Pineapple Mango Salsa

Lemon Ginger Chicken with Pineapple Mango Salsa is a light and vibrant dish that’s bursting with tropical flavor. The tangy citrus marinade and the zesty fruit salsa make it a refreshing choice for warm days or whenever I want something a bit different. It’s easy to make yet tastes like something I’d order at a restaurant.

Why You’ll Love This Recipe

I love how this dish balances sweet, spicy, and savory flavors. The lemon and ginger marinade tenderizes the chicken beautifully, while the pineapple mango salsa adds a burst of freshness that complements the savory meat perfectly. It’s also a healthy and colorful meal that’s sure to impress guests or brighten up my dinner routine. Best of all, it's quick to prepare and can be grilled, baked, or pan-seared.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Fresh lemon juice

• Fresh ginger, grated

• Garlic, minced

• Olive oil

• Salt and pepper

• Pineapple, diced

• Mango, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño, finely diced

• Lime juice

directions

1. In a bowl, I whisk together lemon juice, grated ginger, minced garlic, olive oil, salt, and pepper to make the marinade.

2. I place the chicken in a resealable bag or shallow dish and pour the marinade over it. I let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

3. While the chicken marinates, I combine diced pineapple, mango, red onion, cilantro, jalapeño, and lime juice in a separate bowl to make the salsa. I let it chill in the fridge until I’m ready to serve.

4. I grill, bake, or pan-sear the chicken until it’s cooked through and golden brown.

5. Once cooked, I let the chicken rest for a few minutes before slicing.

6. I serve the chicken topped with the fresh pineapple mango salsa.

Servings and timing

This recipe makes about 4 servings. It takes roughly 15 minutes to prep, 30 minutes to marinate, and about 20 minutes to cook, depending on the method I use.

Variations

I sometimes use chicken thighs instead of breasts for a juicier bite. If I want a spicier kick, I add more jalapeño or even a splash of hot sauce to the salsa. For a vegan version, I swap the chicken for grilled tofu or portobello mushrooms and keep the rest the same. I also like experimenting with different fruits like papaya or kiwi in the salsa.

storage/reheating

I store leftover chicken and salsa separately in airtight containers in the refrigerator. The chicken keeps well for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat or in the microwave until heated through. The salsa is best enjoyed fresh but can be stored for up to 2 days.

FAQs

How long should I marinate the chicken?

I recommend marinating it for at least 30 minutes, but if I have the time, letting it sit for 1 to 2 hours really enhances the flavor.

Can I make this dish ahead of time?

Yes, I can marinate the chicken and prepare the salsa ahead of time. I just keep them in the fridge separately and cook the chicken when I’m ready to eat.

What’s the best way to cook the chicken?

Grilling gives the best flavor, in my opinion, but pan-searing or baking works great too. I just make sure it reaches an internal temperature of 165°F.

Is the salsa spicy?

It has a mild kick from the jalapeño, but I can easily adjust the heat by adding more or less, or removing the seeds.

Can I use frozen fruit for the salsa?

I prefer using fresh fruit for the best texture and flavor, but if I’m in a pinch, I thaw and drain frozen pineapple and mango before using them.

Conclusion

Lemon Ginger Chicken with Pineapple Mango Salsa is one of those dishes I turn to when I want something fresh, flavorful, and a little exotic without spending hours in the kitchen. It’s versatile, colorful, and always a crowd-pleaser. Whether I’m serving it for dinner or meal prepping for the week, it never fails to impress.