Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon soy sauce
- Salt and pepper, to taste
For the Pineapple Mango Salsa:
- 1 cup diced fresh pineapple
- 1 cup diced ripe mango
- 1/4 cup red onion, finely diced
- 1 small red bell pepper, diced
- 1 small jalapeño, finely diced (optional, for heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
- Marinate the Chicken:
- In a bowl, whisk together the olive oil, lemon juice, lemon zest, ginger, garlic, honey, soy sauce, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
- Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
- Prepare the Salsa:
- In a medium bowl, combine the pineapple, mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice.
- Stir gently to mix and season with a pinch of salt. Cover and refrigerate until ready to serve.
- Cook the Chicken:
- Preheat a grill or skillet over medium-high heat.
- Remove chicken from marinade and discard the marinade.
- Grill or pan-cook the chicken for about 5–7 minutes per side, or until cooked through and juices run clear (internal temperature should reach 165°F/74°C).
- Let the chicken rest for a few minutes before slicing.
- Serve:
- Plate the chicken breasts and generously top with the fresh pineapple mango salsa.
- Garnish with extra cilantro and lime wedges if desired.
- Enjoy with rice, quinoa, or a fresh salad!
Would you also like a quick tips section, like “Serving Ideas” or “Make It a Meal” suggestions? 🍴✨
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