1-First Steps: Prep and Marinate: Start with cooking 2 cups of brown rice according to package instructions. While that’s going, whisk together 1/4 cup pineapple juice from the can, 2 tsp brown sugar, 1 tsp minced ginger, 1 grated garlic clove, 2 tsp ketchup, 2 tbsp soy sauce (or tamari), and 1/4 tsp fish sauce to make the marinade. Season the 1 1/4 lb chicken tenders, cut into bite-sized pieces, with salt and pepper, then toss them in the marinade for 10 to 15 minutes.

2-Cooking the Chicken: Heat a large skillet or wok over medium-high heat and add 1 tbsp sesame oil. Cook the chicken in batches if needed, stir-frying until it’s browned and cooked through, about 3 to 4 minutes per batch. Once all the chicken is done, combine it in the pan, pour in 1/2 cup chicken stock, scrape up any browned bits, add 2 tsp sriracha, and stir well. Season with salt and pepper to taste.

3-Assembling and Serving: To put it all together, spoon the cooked brown rice into bowls and top with the teriyaki chicken, 10 oz pineapple chunks, 1/2 cup diced red onion, 2 sliced green onions, 1/4 cup chopped cilantro, 3/4 cup shredded carrots, 2 sliced avocados, and 1/4 cup chopped cashews if you like. Serve right away for the best mix of textures and flavors.