Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with salt, pepper, and 1/2 tsp chili powder (save the rest for later). Drain pineapple over a small bowl, reserving juice. Halve Thai chili lengthwise, then thinly slice. TIP: Remove ribs and seeds for less heat.

Melt 1 TBSP butter in a small pot over medium-high heat. Add pineapple chunks. Cook, tossing occasionally, until just softened, about 1 minute. Stir in 3/4 cup water, rice, and salt and pepper to taste. Let come to a boil, then reduce heat to low, cover, and bring to a simmer. Cook until tender, 12-15 minutes, then let stand off heat, covered, for about 5 minutes.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned on bottom, 5-6 minutes. Flip and cook until browned on other side, 3-4 minutes more. Meanwhile, add barbecue seasoning, remaining chili powder, 2 tsp sugar, 21/2 tsp vinegar (we sent more), and jam to pineapple juice in bowl and stir.

Place green beans in a medium microwave-safe bowl with 2 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender but still bright green and a little crisp, 2-3 minutes. Drain and toss with 1 TBSP butter. Season with salt and pepper.

Once chicken is browned on both sides, add jam mixture and stock concentrate to same pan. Flip chicken to coat all over. Let jam and stock mixture simmer until thick and glaze-like, 1-2 minutes. (TIP: It’s ready when it coats the back of a spoon.) Remove pan from heat and add 1 TBSP butter, stirring to melt. Season with salt and pepper.

Fluff rice with a fork, then divide between plates along with chicken and green beans. Drizzle any remaining glaze in pan over chicken. Sprinkle Thai chili over chicken (to taste—leave it off if you’re not a fan of spicy heat).