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|1||To make the chicken, stir together the pineapple juice, lime juice, oil, garlic, and salt in a small bowl.|
|2||Use soaked wooden skewers or metal grilling skewers and thread one through each chicken thigh. Place the skewered thighs in a shallow casserole dish. Pour the marinade over the chicken and turn to coat. Cover and place in the refrigerator. Marinate for 30 minutes, turning once or twice during this time.|
|3||While the chicken rests, make the salsa. Add all ingredients to a medium bowl and stir well. Cover and refrigerate until ready to serve.|
|4||Preheat the grill to medium-high, 400 to 450°F. Remove the chicken from the refrigerator. Grill chicken about 5 to 7 minutes on each side, until no longer pink and the internal temperature reaches 165 degrees F.|
|5||Serve chicken with rice and fruit salsa on the side. Garnish with chopped cilantro.|