1 pkg. ROSIE® Organic Boneless Skinless Chicken Thighs
6 oz. pineapple juice
2 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. fine sea salt
  Cooked brown or white rice for serving
  Cilantro for garnish
  Fruit Salsa Recipe
1 cup blueberries
1/2 cup diced fresh pineapple
green onions, sliced
1 tbsp. chopped fresh cilantro
1 tsp. fresh lime juice
1/4 tsp. fine sea salt


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.


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