Sweet ’n’ Smoky Chicken Cutlets

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 ¾ cup water (1½ 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 ½ 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.