• In a bowl, combine lemon juice, grated ginger, minced garlic, and soy sauce.
• Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over.
• Seal and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
2. Make the Salsa:
• In a bowl, combine the diced pineapple and mango.
• Add red onion, cilantro, and lime/lemon juice if using.
• Season with a pinch of salt and pepper. Mix well and refrigerate until serving.
3. Cook the Chicken:
• Preheat a grill, grill pan, or skillet over medium heat.
• Remove chicken from the marinade and cook for 6–7 minutes per side, or until fully cooked through (internal temp should reach 74°C / 165°F).
• Let rest a few minutes before slicing.
4. Serve:
• Plate the chicken breasts and top with a generous spoonful of the pineapple mango salsa.
• Great with rice, quinoa, or a fresh green salad.
