Lemon Ginger Chicken with Fried Pineapple & Mango Salsa
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp fresh ginger finely grated
- 2 tbsp lemon juice about 1 lemon
- 1 tsp lemon zest
- 3 garlic cloves minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp ground black pepper
- ½ tsp salt
- 3 tbsp vegetable oil or olive oil
- For the Fried Pineapple & Mango Salsa:
- 1 cup fresh pineapple diced
- 1 cup fresh mango diced
- 1 small red onion finely chopped
- 1 small red chili finely chopped (optional, for heat)
- 2 tbsp fresh cilantro chopped
- 1 lime juice and zest
- Salt to taste
Instructions
- Marinate the Chicken:In a large bowl, whisk together grated ginger, lemon juice, lemon zest, garlic, soy sauce, honey, pepper, and salt.Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
- Prepare the Salsa:While the chicken marinates, prepare the salsa by combining pineapple, mango, red onion, chili (if using), cilantro, lime juice, and zest in a bowl. Set aside.
- Cook the Chicken:Pan-Fried Method:Heat 2 tbsp of oil in a large skillet over medium heat.Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F / 74°C). Remove and let rest.
- Oven Method:Preheat the oven to 375°F (190°C).Sear the chicken breasts in a skillet with 2 tbsp of oil over medium heat for 2 minutes on each side to develop a golden crust.Transfer the chicken to a baking dish and bake for 12–15 minutes, or until fully cooked.
- Cook the Salsa:In the same skillet (add 1 tbsp oil if needed), add the pineapple and mango mixture.Sauté for 3–4 minutes until the fruit caramelizes slightly, absorbing the leftover chicken flavors. Alternatively, serve the salsa fresh if you prefer a raw, vibrant option.
- Serve:Plate the chicken breasts and top with the fried pineapple & mango salsa. Garnish with extra cilantro and a wedge of lime for added zest.