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In a large bowl, combine ginger, lemon zest, lemon juice, honey, soy sauce, olive oil, salt, and pepper.
Add the chicken pieces and toss to coat evenly.
Let marinate for 15–20 minutes while you prepare the rice and salsa.
2. Make the Coconut Rice:
Rinse the rice until the water runs clear.
In a medium saucepan, combine coconut milk, water, and salt.
Stir in the rice, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and liquid is absorbed.
Fluff with a fork before serving.
3. Prepare the Pineapple Mango Salsa:
In a bowl, combine pineapple, mango, red onion, and cilantro.
Drizzle with lime juice and toss to mix.
Season with salt to taste. Add jalapeño if you want extra heat.
4. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat.
Add the marinated chicken (discard any extra marinade) and cook for 5–7 minutes, turning occasionally, until the chicken is golden and cooked through.
5. Assemble and Serve:
Serve the lemon ginger chicken over the coconut rice, topped with generous scoops of pineapple mango salsa.
Garnish with extra cilantro and lime wedges if desired.
Serving and Storage Tips
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