Lemon Ginger Chicken with Pineapple & Mango
Description
A vibrant, tropical-inspired dish that marries tender chicken marinated in bright lemon and aromatic ginger with sweet pineapple and mango. Perfect for summer dinners or anytime you crave a balance of zesty, sweet, and savory flavors. The juicy fruit adds freshness and natural sweetness, while the ginger-lemon marinade infuses the chicken with warmth and tang.
Time Overview
Stage Time
Marinating 30 minutes
Prep 15 minutes
Cooking 15 minutes
Total Time 1 hour
Tip: For deeper flavor, marinate the chicken up to 2 hours (or overnight).
Ingredients (Serves 4)
For the Marinade & Chicken
1½ lb (700 g) boneless, skinless chicken thighs or breasts, cut into 1″ pieces
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp finely grated fresh ginger
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
2 tbsp olive oil
1 garlic clove, minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
For the Fruit & Vegetables
1 cup fresh pineapple chunks (about 1 small/medium pineapple)
1 ripe mango, peeled and cut into 1″ cubes
1 small red bell pepper, sliced
½ red onion, thinly sliced
2 green onions (scallions), chopped (for garnish)
Fresh cilantro leaves, for garnish (optional)
For the Sauce (optional)
2 tbsp pineapple juice (reserved from cutting pineapple)
1 tsp cornstarch
Pinch of red pepper flakes (if you like heat)
Instructions
Marinate the Chicken
In a large bowl, whisk together lemon juice, grated ginger, soy sauce, honey, olive oil, garlic, salt, and pepper.
Add chicken pieces, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes (up to 2 hours).
Prep the Fruit & Veggies
While chicken marinates, cut pineapple and mango into cubes; slice bell pepper and red onion.
In a small bowl, mix pineapple juice and cornstarch if making the optional sauce; set aside.
Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface.
Remove chicken from marinade (reserve marinade), and cook in batches to avoid overcrowding.
Sear each side for 3–4 minutes until golden and cooked through. Transfer to a plate.
Stir-Fry Fruit & Veggies
In the same pan, add bell pepper and onion. Sauté 2 minutes.
Add pineapple; cook 1–2 minutes until lightly caramelized.
Stir in mango and green onions; cook 1 minute just to warm through.
Combine & Glaze
Return chicken to pan. If using sauce, pour reserved marinade and cornstarch mixture over, stir, and cook 1–2 minutes until sauce thickens and coats everything.
Taste and adjust salt or sweetness as needed.
Serve
Garnish with cilantro and extra green onions.
Serve hot over steamed rice, quinoa, or cauliflower rice.
Nutritional Information (per serving)
Nutrient Amount
Calories 390 kcal
Protein 34 g
Total Fat 14 g
– Saturated Fat 2 g
Carbohydrates thirty-five g
– Dietary Fiber 4 g
– Sugars 18 g
Sodium 680 mg
Note: Values are approximate and will vary based on exact ingredients and portion sizes.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well—just be careful not to overcook (3 minutes per side should suffice for bite-sized pieces).
How do I make this gluten-free?
Use tamari or coconut aminos in place of soy sauce.
Can I make this ahead?
You can marinate chicken up to overnight. Cooked chicken and fruit mix can be refrigerated (in separate containers) for up to 2 days. Reheat gently to preserve texture.
What if mango isn’t in season?
Substitute with papaya or omit entirely—pineapple alone still gives great sweetness.
Can I add a spicy kick?
Absolutely! Stir in chopped fresh chili, a pinch of red pepper flakes in the sauce, or serve Sriracha on the side.
Enjoy this bright, flavorful chicken dish that brings a taste of the tropics to your tabl