2 c. brown rice, uncooked
1 (20 oz.) can pineapple, crushed or chunks
2 1/2 to 3 lb. chicken pieces (I usually use leg quarters)
Boss sauce, hot

Preheat oven to 375 degrees. Spread rice in bottom of 9x13 inch pan. Skin the chicken and lay on top of the rice. Measure the pineapple with juice included and spread it on the chicken. Add water to total 4 1/2 cups of water and pineapple. Douse everything liberally with Boss sauce, about 1/3 to 1/2 cup. Bake uncovered about 1 hour, until rice is done.

NOTE: Boss sauce calms down considerably after an hour in the oven, so don't be afraid to use the hot variety.