Both sweet and savory, the Teriyaki Pineapple Chicken Breasts from our meat department come pre-marinated and ready to pop on the grill. Serve them up with some caramelized broccoli and steamed rice for an easy meal.

Preparation

Heat grill to medium.

Grill chicken breasts for 7–8 minutes per side, to an internal temperature of 165°F. Let rest for 5 minutes before slicing.

While the chicken is cooking, heat a heavy-bottomed sauté pan over medium-high heat. Add the oil and the broccoli florets. Let broccoli caramelize and then push to the back of the pan. Tilt the pan so the oil collects in the front, then add the garlic and chili flakes, and sauté until the garlic is just starting to brown. Toss the broccoli with the garlic and chili flakes and season with salt.

Drizzle any cooking juices over the sliced chicken breasts, then serve with steamed rice and caramelized broccoli.