Lemon Ginger Chicken with Pineapple Mango Salsa & Coconut Rice

Serving: Garnish with extra cilantro and a wedge of lime for freshness. Serve alongside steamed vegetables or a green salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm chicken and rice in the microwave or on the stovetop with a splash of water to keep the rice from drying out.
Variations
Make It Vegetarian: Swap the chicken for tofu or cauliflower florets, marinating them the same way before baking or sautéing.
Grill the Chicken: Instead of cooking in a skillet, grill the chicken for a smoky, charred flavor.
Add More Heat: Stir in diced jalapeños to the salsa or increase the sriracha in the mayo for an extra spicy kick.
Use a Different Protein: Try shrimp, salmon, or thinly sliced beef for a variation on the dish.
FAQ
1. Can I use fresh chicken thighs instead of breast?
Yes! Thighs will add more juiciness and work great with the marinade.

2. How do I prevent my coconut rice from being too sticky?
Make sure to rinse the rice before cooking, and avoid stirring too much while it simmers.

3. Can I make the pineapple mango salsa ahead of time?
Absolutely! Prepare it a few hours in advance and store it in the fridge to let the flavors blend beautifully.