Wash and dry all produce (except green beans). Trim and thinly slice scallions, separating whites from greens. Drain pineapple over a small bowl, reserving juice. Stir jam, stock concentrate, BBQ Seasoning, 1/4 tsp chili powder (be sure to measure; you’ll use more later), 2 tsp sugar, and 21/2 tsp vinegar into bowl with reserved pineapple juice. (For 4 servings, use 1/2 tsp chili powder, 3 tsp sugar, and 5 tsp vinegar.)

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add pineapple and scallion whites. Cook, stirring occasionally, until just softened, 1-2 minutes. Stir in 3/4 cup water (11/2 cups for 4), rice, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 1/2 tsp chili powder (1 tsp for 4 servings). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Heat pan used for chicken over medium-high heat. Pour in jam mixture. Bring to a simmer and cook until thickened and glossy, 1-2 minutes (2-3 minutes for 4 servings). (TIP: It’s ready when it coats the back of a spoon.) Remove from heat and stir in 1 TBSP butter. Add chicken to pan and turn to coat in sauce. Season with salt and pepper.

Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle chicken with any remaining sauce. Garnish with scallion greens and serve.