Lemon Ginger Chicken with Tropical Pineapple Mango Salsa

In a small bowl, whisk together lemon juice, lemon zest, olive oil, soy sauce, ginger, garlic, honey, 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 (up to 4 hours for deeper flavor).
2. Prepare the Salsa:

Combine pineapple, mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Toss gently and refrigerate until ready to serve.
3. Cook the Chicken:

Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 6–7 minutes per side or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes before slicing.
4. Serve:

Arrange the chicken on plates and top with generous spoonfuls of Pineapple Mango Salsa. Garnish with additional cilantro if desired.
Serving and Storage Tips