In medium saucepan, combine wild rice and water. Bring to a boil,stirring occasionally. Reduce heat; cover tightly and simmer 40 to 50 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in large bowl, combine chicken, bell pepper and onions. In jar with tight-fitting lid, combine all dressing ingredients; shake well.
Add cooked rice to salad; toss gently. Add dressing; toss to coat.Cover; refrigerate at least 2 hours to blend flavors.
Just before serving, fold in pineapple. Sprinkle with almonds.