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Lemon Ginger Chicken with Pineapple Mango Salsa

Lemon Ginger Chicken with Pineapple Mango Salsa is a refreshing dish that perfectly balances zesty flavors with sweet tropical notes. This easy-to-make recipe features tender chicken marinated in a tangy mixture of lemon and ginger, topped with a vibrant salsa of ripe pineapple and mango. Ideal for summer gatherings or a quick weeknight dinner, this dish promises to impress your guests with its colorful presentation and delicious taste.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 2 tbsp fresh ginger, grated
  • 1/4 cup fresh lemon juice
  • 2 tbsp honey
  • 3 garlic cloves, minced
  • 1 cup pineapple chunks (fresh)
  • 1 cup mango cubes (fresh)
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1/2 cup low-sodium chicken broth

Instructions

  1. Marinate the Chicken: In a bowl, mix ginger, lemon juice, honey, garlic, and chicken broth. Place chicken in a zip-top bag, pour marinade over it, seal tightly, and refrigerate for at least 1 hour or overnight.
  2. Prepare the Salsa: In a separate bowl, combine pineapple chunks, mango cubes, cilantro, and lime juice. Gently mix to combine.
  3. Cook the Chicken: Preheat grill to medium-high (375°F) or oven to the same temperature. Remove chicken from marinade; grill or bake until the internal temperature reaches 165°F (about 6-8 minutes per side on grill or 25 minutes in the oven).
  4. Serve: Let chicken rest for 5 minutes before slicing. Top with pineapple mango salsa and serve.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Grilling/Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 chicken breast with salsa (approx. 300g)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 250mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 80mg

Keywords: For added spice, include diced jalapeños in the salsa. Substitute mango with peaches or use lime juice instead of lemon for a different flavor profile. Leftovers can be stored in an airtight container in the fridge for up to four days.