Step 1

Wash and dry all produce (except greenbeans). Trim and thinly slice scallions,separating whites from greens. Drainpineapple over a small bowl, reservingjuice. Stir jam, stock concentrate, BBQSeasoning, ¼ tsp chili powder (be sureto measure; you’ll use more later), 2 tspsugar, and 2½ tsp vinegar into bowlwith reserved pineapple juice. (For 4servings, use ½ tsp chili powder, 3 tspsugar, and 5 tsp vinegar.)

Step 2

Melt 1 TBSP butter (2 TBSP for 4servings) in a small pot over mediumhighheat. Add pineapple and scallionwhites. Cook, stirring occasionally, untiljust softened, 1-2 minutes. Stir in ¾ cupwater (1½ cups for 4), rice, salt, andpepper. Bring to a boil, then cover andreduce heat to low. Cook until rice istender, 15-18 minutes. Keep covered offheat until ready to serve.

Step 3

Meanwhile, pat chicken dry withpaper towels; season all over with salt,pepper, and ½ tsp chili powder (1 tspfor 4 servings). Heat a drizzle of oil ina large, preferably nonstick, pan overmedium-high heat. Add chicken andcook until browned and cooked through,3-5 minutes per side. Turn off heat;transfer to a plate. Wipe out pan.

Step 4

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

Step 5

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

Step 6

Fluff rice with a fork, then dividebetween plates along with chicken andgreen beans. Drizzle chicken with anyremaining sauce. Garnish with scalliongreens and serve.