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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, half the vinegar, ¼ tsp chili powder (be sure to measure; you’ll use more later), and 2 tsp sugar into bowl with reserved pineapple juice. (For 4 servings, use all the vinegar, ½ tsp chili powder, and 3 tsp sugar.)