Lemon Ginger Chicken with Tropical Pineapple Mango Salsa

Serving: Pair with a side of coconut rice or a simple green salad for a complete tropical-inspired meal.
Storage: Store leftover chicken and salsa separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days, while the salsa is best consumed within 2 days.
Variants
Spicy Kick: Add a dash of cayenne pepper to the marinade for a bit of heat.
Herbaceous Twist: Swap cilantro for fresh mint or basil in the salsa for a unique flavor.
Vegetarian Alternative: Use tofu or cauliflower steaks in place of chicken and marinate the same way.
FAQ
Q: Can I use canned pineapple or mango?
A: Fresh is best for this recipe, but if using canned, make sure it’s in juice (not syrup) and drain well.

Q: What’s the best way to grill the chicken?
A: Use medium-high heat and avoid moving the chicken too much to get those beautiful grill marks.

Q: Can I make this recipe ahead of time?
A: Yes! The chicken can be marinated up to 24 hours in advance, and the salsa can be made a few hours ahead and refrigerated.

This Lemon Ginger Chicken with Pineapple Mango Salsa is a flavorful, vibrant dish that’s sure to impress! Let me know if you’d like further adjustments or tips.