Ingredients:

• 4 chicken breasts

• 60 ml (1/4 cup) fresh lemon juice

• 2 tablespoons fresh ginger, grated

• 2 garlic cloves, minced

• 60 ml (1/4 cup) soy sauce

• 1 cup pineapple, diced

• 1 cup mango, diced

• 1/2 red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• Salt and pepper to taste

• 2 tablespoons olive oil (for cooking)

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Instructions:

1. Marinate the Chicken:
In a large bowl, mix the lemon juice, grated ginger, minced garlic, soy sauce, salt, and pepper.
Add the chicken breasts and make sure they’re well coated.
Cover and refrigerate for at least 30 minutes to marinate.

2. Prepare the Salsa:
In a separate bowl, combine the pineapple, mango, red onion, and cilantro.
Add a pinch of salt and pepper to taste.
Mix well and set aside.

3. Cook the Chicken:
Heat the olive oil in a grill pan or skillet over medium-high heat.
Remove the chicken from the marinade and cook for about 6–7 minutes per side, or until golden and fully cooked.
Ensure the internal temperature reaches 75°C (165°F).

4. Rest & Slice:
Remove the chicken from the pan and let it rest for a few minutes.
Then slice the breasts into strips or medallions.

5. Serve with Salsa:
Place the chicken on a plate and top with the fresh pineapple mango salsa.

6. Garnish (Optional):
Add a few fresh cilantro leaves on top for extra color and flavor.

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🌟 Additional Tips:

• This dish pairs beautifully with white rice or a light fresh salad.

• For a spicy kick, feel free to add some finely chopped chili to the salsa.