• 1 C. wild rice
• 2 C. chicken broth
• 1 small onion, chopped
• 2-3 leaves sage, cut or crushed
• 1 clove garlic
• 2-3 chicken breasts
• 1 12 oz. pkg. frozen pea pods
• 1/4 tsp. salt
• 1 can chunk pineapple or 2 C. fresh pineapple cut into chunks
• 1 C. barbecue sauce

Par cook rice in chicken broth with onion, garlic and sage for 20 minutes. Cook chicken on grill with favorite seasonings or it can be done in the oven or on the stove top. Thaw pea pods under warm water and drain. Prepare pineapple. If using fresh pineapple, clean and chop into bite size chunks. If using canned chunked pineapple, drain and set juice aside.

Measure 1 C. barbecue sauce and set aside. Use 2 qt casserole. To build casserole, first spray casserole. Add rice with liquid, then cubed chicken, drained pea pods, (sprinkle with salt if desired) drained pineapple and top with barbecue sauce.

Place in 350 degree oven for 60 minutes. Cover for first 45 minutes, then for the last 15 minutes remove cover and bake until bubbly. Remove from oven and let stand for 10 minutes.