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Serving: This dish is beautiful when served in a big shallow bowl or platter for a tropical feast feel!
Storage: Store leftover chicken, rice, and salsa separately in airtight containers. They'll stay fresh in the fridge for up to 3 days.
Reheating: Reheat chicken and rice gently in the microwave. Salsa is best enjoyed fresh, but can be refreshed with a squeeze of lime if stored.
Variations
Vegan Option: Swap chicken for tofu or tempeh and adjust cooking time.
Low-Carb: Serve the chicken and salsa over cauliflower rice instead of coconut rice.
Extra Tropical: Add diced avocado or shredded coconut to the salsa for more island vibes!
Spicy Lovers: Amp up the heat with extra jalapeño or a sprinkle of red chili flakes over the chicken.
FAQ
Q: Can I grill the chicken instead of cooking it in a pan?
A: Absolutely! Grilling adds a smoky flavor that pairs beautifully with the citrus and ginger.
Q: Can I use canned pineapple and mango for the salsa?
A: Fresh is best, but canned fruit (drained well) can work in a pinch!
Q: What can I use instead of coconut milk for the rice?
A: You can simply cook the rice with water or broth, but the coconut milk adds extra creaminess and flavor.
Q: Can I prepare parts of the meal ahead of time?
A: Yes! You can marinate the chicken overnight and prepare the salsa a few hours in advance.
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