Preheat a grill or grill pan over medium heat.

Season the chicken breast on both sides with salt and black pepper. Drizzle with olive oil.

Grill the chicken until cooked through (Cook to an internal temperature of 160°F (71°C)). Remove from heat and let rest before slicing or dicing.

Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.

In a large skillet, heat olive oil over medium-high heat. When hot, add mushrooms and season with salt and pepper. Sauté until golden.

Add the diced shallot and cook until fragrant. Lower the heat to medium. Add butter, chopped garlic, thyme, and sage. Stir occasionally until garlic is golden and aromatic.

Add balsamic vinegar and, if needed, a splash of the reserved pasta water to adjust moisture. Remove from heat.

In a separate pan, melt butter over medium heat. Sauté green peas for 2–3 minutes until heated through. Season with salt and pepper. Remove from heat.

In a pitcher or glass, mix pineapple juice and sparkling water. Serve over ice if desired.

Serve the cheese ravioli topped with the mushroom sauce and slices of grilled chicken. Enjoy with sautéed peas and a pineapple spritzer.