Description
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
For the Pineapple Mango Salsa:
½ cup fresh pineapple, diced
½ cup fresh mango, diced
¼ cup red bell pepper, diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh cilantro, chopped
Juice of ½ lime
Pinch of salt
Directions:
In a bowl, whisk together olive oil, lemon zest, lemon juice, ginger, garlic, salt, black pepper, and paprika.
Add the chicken breasts to the marinade and let sit for at least 15 minutes (or up to 2 hours for more flavor).
While the chicken marinates, prepare the salsa by combining pineapple, mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt in a bowl.
Mix well and set aside.
Heat a grill or skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C).
Remove the chicken from heat and let it rest for 5 minutes. Slice and serve with the pineapple mango salsa on top.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Marinade: In a medium bowl, thoroughly whisk together the 2 tablespoons of olive oil, the zest and juice of one lemon, 1 teaspoon of grated ginger, 2 minced garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika until fully emulsified.
- Marinate the Chicken: Place 2 chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over them, ensuring they are completely coated. Cover and refrigerate for a minimum of 15 minutes, but ideally for 1-2 hours for deeper flavor penetration.
- Make the Salsa: While the chicken marinates, dice ½ cup each of fresh pineapple and mango, and ¼ cup of red bell pepper. Finely chop 2 tablespoons of red onion and 1 tablespoon of fresh cilantro. Combine all in a bowl, add the juice of half a lime and a pinch of salt. Gently mix and refrigerate.
- Cook the Chicken: Preheat a grill pan, outdoor grill, or skillet over medium heat. Remove chicken from the marinade, letting excess drip off. Cook for 5-7 minutes per side without moving, until the exterior is nicely marked and the internal temperature reaches 165°F (75°C).
- Rest and Serve: Transfer the cooked chicken to a clean plate and let it rest for 5 full minutes. This allows the juices to redistribute. Slice the breasts against the grain and top generously with the chilled salsa.
Serving Suggestions
This vibrant dish pairs beautifully with light, complementary sides. Serve the sliced chicken and salsa over a bed of cilantro-lime rice, cauliflower rice, or quinoa to soak up the juices. For a low-carb option, a simple side salad with a citrus vinaigrette works perfectly. It also makes excellent tacos or lettuce wraps. For a casual gathering, present the whole chicken breast on a platter with the salsa in a bowl on the side, allowing guests to help themselves.
How-to Summary
Create a zesty lemon-ginger marinade for chicken breasts and let them soak for 15+ minutes. Meanwhile, mix a fresh salsa from diced pineapple, mango, bell pepper, red onion, cilantro, and lime juice. Grill or pan-sear the chicken until fully cooked, let it rest, then slice and top with the refreshing salsa.
Frequently Asked Questions
Can I use frozen fruit for the salsa? We do not recommend it. Frozen pineapple and mango will release too much water when thawed, making the salsa soggy. Fresh fruit provides the essential crisp texture and bright flavor.
How can I tell if the chicken is done without a thermometer? The safest method is using a meat thermometer. Visually, the juices should run clear, not pink, when the thickest part is pierced. The chicken should feel firm to the touch.
Can I bake the chicken instead? Absolutely. Preheat your oven to 400°F (200°C). Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until it reaches 165°F internally.
How long will the leftover salsa keep? Stored in an airtight container in the refrigerator, the salsa will remain fresh for 1-2 days. The texture will soften slightly, but the flavor will still be great.
What can I substitute for fresh ginger? You can use ¼ teaspoon of ground ginger in the marinade in a pinch. However, the flavor profile will be less bright and sharp compared to fresh ginger.
Common Mistakes to Avoid
- Skipping the Rest Time: Cutting into the chicken immediately after cooking causes the flavorful juices to spill out, leaving it dry. Always let it rest.
- Over-marinating with Citrus: Marinating the chicken in the lemon juice for more than 2 hours can start to break down the proteins, giving the meat a mushy texture.
- Chopping Salsa Ingredients Too Large: Large chunks of pineapple or mango will overwhelm each bite and make the salsa difficult to eat. Aim for a small, uniform dice.
- Crowding the Pan: If pan-searing, ensure there is space between the chicken breasts. Crowding creates steam and prevents proper browning and caramelization.
- Using Canned Fruit for Salsa: Canned fruit is often packed in syrup, making it too sweet and soft. The recipe relies on the fresh, tangy bite of uncooked fruit.
Conclusion
This Grilled Lemon-Ginger Chicken with Pineapple Mango Salsa is a testament to how simple ingredients can create an extraordinary meal. The marinade infuses the chicken with vibrant, tangy flavors, while the fresh salsa adds a sweet, juicy, and colorful contrast. It’s a healthy, quick, and impressive dish perfect for a weeknight dinner or for entertaining guests. By following the step-by-step guide and avoiding common pitfalls, you’re guaranteed a delicious and satisfying result that brings a taste of the tropics to your table.
