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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.
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.
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).
Remove the chicken from the pan and let it rest for a few minutes. Then slice the breasts into strips or medallions.
Place the chicken on a plate and top with the fresh pineapple mango salsa.
Add a few fresh cilantro leaves on top for extra color and flavor.