Ingredients:
- 4 boneless, skinless chicken breasts
- Zest of 1 large lemon
- Juice of 1 large lemon (approx. 3 Tbsp)
- 1 Tbsp finely grated or minced fresh ginger
- 2 cloves garlic, minced
- 2 Tbsp olive oil (for marinade)
- 1 tsp honey or maple syrup
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp neutral cooking oil (e.g., canola or sunflower)
- 1 cup finely diced fresh pineapple
- 1 cup finely diced fresh mango
- ¼ cup very finely minced red onion
- ½ jalapeño pepper, seeded and minced (optional)
- ¼ cup roughly chopped fresh coriander (cilantro)
- Juice of 1 lime (approx. 2 Tbsp)
- Pinch of salt (for salsa)
Instructions:
- Prep Salsa Ingredients: Dice pineapple and mango. Finely mince red onion and jalapeño (if using). Roughly chop coriander.
- Combine Salsa: Gently combine all salsa ingredients in a medium bowl. Add lime juice and a pinch of salt. Stir gently and set aside to allow flavours to marry.
- Pound Chicken (Optional): If chicken breasts are very thick, lightly pound them to an even thickness (about ¾ inch) for consistent cooking.
- Mix Marinade: In a small bowl, whisk together lemon zest, lemon juice, grated ginger, minced garlic, olive oil, honey, salt, and pepper.
- Marinate: Place chicken in a shallow dish or zip-top bag. Pour marinade over the chicken, ensuring it’s well coated. Allow to sit for at least 10 minutes but no more than 30 minutes.
- Heat Pan: Heat the neutral cooking oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
- Sear Chicken: Remove chicken from the marinade (discarding excess marinade). Place chicken in the hot pan, ensuring not to overcrowd. Sear undisturbed for 5–6 minutes per side until nicely golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Rest and Serve: Transfer the cooked chicken breasts to a cutting board, loosely tent with foil, and let them rest for 5 minutes. Slice diagonally or serve whole, topping generously with the fresh Pineapple Mango Salsa.