1 dressed pheasant, cut up, skin removed
1 can crushed pineapple in juice, undrained
1 cup barbecue sauce
1 tablespoon cornstarch
3 to 4 servings

Arrange pheasant pieces in 13 * 9-inch baking dish.  In small mixing bowl, combine remaining ingredients.  Pour over pheasant pieces.  Cover with plastic wrap.  Chill 4 to 6 hours, turning over once or twice.
Heat oven to 300 degree’sF.  Remove and discard plastic wrap.  Cover dish with foil.  Bake for 1 to 1 ½ hours, or until meat is tender and juices run clear.