1-Getting started: First, cook the brown rice according to package instructions, which takes about 30-40 minutes, to set a solid base for your bowl. While the rice is cooking, prepare the marinade by whisking together the reserved pineapple juice, brown sugar, minced ginger, grated garlic, ketchup, soy sauce, and fish sauce in a bowl.

2-Next: season the chicken tenders with salt and pepper, then add them to the marinade and let them sit for 10 to 15 minutes to soak up all that flavor. This step really brings out the taste, making the chicken tender and juicy. Heat a large skillet or wok over medium-high heat and stir-fry the chicken in batches to avoid overcrowding, cooking each batch for about 3 to 4 minutes until it’s fully cooked through.

3-Assembling and Finishing Touches: Once the chicken is done, combine all batches in the skillet, add the chicken stock, scrape up those tasty browned bits from the pan, and mix in the sriracha for a little kick. Adjust the seasoning with salt and pepper as needed to make sure it suits your palate. To wrap it up, spoon the cooked brown rice into serving bowls, top with the teriyaki chicken, and garnish with diced red onion, pineapple chunks, sliced green onions, chopped cilantro, cashews, shredded carrots, and sliced avocado on the side.