Lemon Ginger Chicken Salsa

This lemon ginger chicken with pineapple salsa bowl combines bright citrus flavors, sweet tropical fruits, and a kick of heat for a perfectly balanced meal. The tender chicken glazed in a tangy lemon-ginger sauce pairs beautifully with creamy coconut rice and fresh fruit salsa, creating layers of flavor in every bite.

I first created this recipe during a summer when I was craving something tropical but substantial. After experimenting with different combinations, this bowl became an instant favorite in our household, requested at least twice a month by my partner who claims it transports him to a beachside restaurant.

• Chicken breast 450g: The lean protein takes on flavors beautifully while staying tender if not overcooked
• Fresh ginger: Adds zingy warmth that pairs perfectly with citrus; look for firm pieces with smooth skin
• Lemon juice and zest: Provides brightness and acidity; use organic lemons when possible for best zest flavor
• Honey: Creates the perfect glaze and balances the acidity; use raw honey for more complex flavor
• Jasmine rice: Has a subtle floral aroma that complements the coconut milk perfectly
• Coconut milk: Adds creamy richness to the rice; use full-fat for best texture and flavor
• Fresh pineapple and mango: Provide sweet, juicy contrast to the savory elements; choose ripe but firm fruits
• Red onion: Adds sharpness and crunch to the salsa; soak in cold water briefly to reduce intensity if desired
• Sriracha: Gives the mayo its signature heat; adjust amount based on your spice preference

How To Make Lemon Ginger Chicken Pineapple Salsa

Prepare the coconut rice:

Rinse the rice thoroughly until water runs clear; this removes excess starch. Combine with coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for exactly 15 minutes. Allow to rest covered for 5 minutes, which lets the rice finish steaming to perfection.

Create the lemon ginger sauce:

Whisk together the freshly grated ginger, lemon zest, lemon juice, honey, and soy sauce until completely incorporated. The sauce should look glossy and smell intensely fragrant with the perfect balance of sweet and tangy notes.

Cook the chicken:

Heat olive oil in a skillet over medium heat until shimmering but not smoking. Season chicken cubes generously with salt and pepper before adding to the pan. Let pieces sear undisturbed for 2 minutes before turning to develop golden crust on all sides. Cook until just done, about 4-5 minutes total.

Glaze the chicken:

Pour the prepared lemon ginger sauce over the cooked chicken pieces, stirring constantly as it reduces. The sauce will thicken quickly, within 2-3 minutes, coating each piece with a shiny glaze. If it reduces too quickly, lower the heat slightly to prevent burning.

Assemble the fresh salsa:

Combine the diced pineapple, mango, red onion, lime juice, and cilantro if using. Season with a pinch of salt and pepper. Toss gently to maintain the fruit texture while allowing flavors to meld together.

Make the spicy mayo:

Whisk mayonnaise with sriracha and lime juice until completely smooth. Start with less sriracha and add more to taste, as the heat level can intensify as it sits.

Build your bowls:

Start with a generous portion of coconut rice as the base. Top with glazed chicken pieces, spoon salsa over one side, and finish with a drizzle of spicy mayo across the top. Garnish with additional cilantro and lime wedges for an impressive presentation.

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The pineapple mango salsa is truly the star element that elevates this dish from ordinary to extraordinary. I discovered this combination years ago on a trip to Hawaii and have been perfecting it ever since. The sweet juiciness of the fruits contrasts beautifully with the savory chicken, creating that perfect bite every time.

Make-Ahead Options

This dish works wonderfully for meal prep. Prepare each component separately and store in airtight containers in the refrigerator. The chicken and rice will keep well for up to 3 days, while the salsa is best made fresh or no more than 24 hours in advance. The spicy mayo can be prepared up to a week ahead and stored refrigerated. When ready to serve, simply reheat the chicken and rice separately, then assemble your bowls with fresh salsa and a drizzle of the spicy mayo.

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Ingredient Substitutions

Don’t worry if you don’t have every ingredient on hand. Chicken thighs work beautifully in place of breast meat and often stay juicier. No fresh pineapple? Canned will work in a pinch – just drain well and pat dry. The coconut rice can be made with light coconut milk or even substitute with jasmine rice cooked in chicken broth with a touch of coconut extract. For a vegetarian version, try substituting the chicken with firm tofu or tempeh marinated in the same lemon ginger sauce.

Serving Suggestions

This bowl is a complete meal on its own, but pairs beautifully with a simple green salad dressed with rice vinegar and sesame oil. For entertaining, serve in a buffet style with all components separate so guests can build their own bowls. This dish also works wonderfully with a cold glass of Riesling or a tropical fruit sangria. For special occasions, consider adding quick pickled vegetables or crispy wonton strips as additional toppings.

The Cultural Inspiration

This recipe draws inspiration from multiple culinary traditions. The lemon ginger chicken has roots in Chinese cooking techniques, while the coconut rice shows influences from Southeast Asian cuisine. The fresh fruit salsa pulls from tropical Latin American traditions, and the spicy mayo adds a modern fusion element. This harmonious blend of cultural influences creates a dish that’s greater than the sum of its parts without being tied to any single tradition.

Frequently Asked Questions

→ How can I keep the chicken juicy?

To keep the chicken juicy, avoid overcooking it. Sear the chicken over medium heat and cook just until it's golden and reaches an internal temperature of 165°F (74°C). Adding the marinade later also helps lock in moisture.

→ Can I use canned pineapple and mango for the salsa?

Yes, you can use canned pineapple and mango, but fresh fruit is recommended for the best texture and flavor. Make sure to drain any syrup if using canned fruit.

→ What rice substitutes work well for coconut rice?

Instead of jasmine or basmati rice, you can use long-grain rice or sushi rice. Adjust the liquid ratio slightly depending on the rice variety.

→ Can I make this ahead of time?

You can prepare components like the coconut rice and pineapple mango salsa a few hours in advance. Cook and glaze the chicken fresh for the best flavor and texture.

→ What can I use instead of mayonnaise in the spicy mayo?

If you prefer a dairy-free option, you can use vegan mayo or even plain unsweetened yogurt as a substitute in the spicy mayo.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately for the best results, and assemble just before serving.