[X]

Home > Recipes > Pineapple-Stuffed Cornish Hens

Pineapple-Stuffed Cornish Hens Recipe

Pineapple-Stuffed Cornish Hens Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

My mother brought this recipe back with her from Hawaii about 25 years ago. The tender meat, pineapple-coconut stuffing and sweet-sour sauce made it a favorite of my family and friends. I keep copies of the recipe on hand to share. -Vicki Corners Rock Island, Illinois

This recipe is:

Contest Winning

[X]

Rate Pineapple-Stuffed Cornish Hens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple-Stuffed Cornish Hens Recipe

Prep: 20 min. Bake: 55 min.

Yield: 2 Servings

20 55 75

Ingredients

2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt, divided
1 can (8 ounces) crushed pineapple
3 cups cubed day-old bread (1/2-inch cubes), crusts removed
1 celery rib, chopped
1/2 cup flaked coconut
2/3 cup butter melted, divided
1/4 teaspoon poultry seasoning
2 tablespoons steak sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 cup water
1 tablespoon lemon juice

Directions

Sprinkle inside of hens with 1/4 teaspoon salt; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 6 tablespoons butter; toss to coat.
Loosely stuff hens; tie legs together with kitchen string. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside. Add poultry seasoning and remaining salt to remaining butter.
Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes; baste hens twice.
Uncover stuffing; baste hens with remaining butter mixture. Bake 15-20 minutes longer or until a meat thermometer reads 185° for hens and 165° for stuffing in hens.Remove hens from pan; keep warm.
Pour drippings into a saucepan, skim fat. Combine the cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens and stuffing. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 1,343 calories, 82 g fat (48 g saturated fat), 465 mg cholesterol, 2,034 mg sodium, 80 g carbohydrate, 4 g fiber, 72 g protein.

Originally published as Pineapple-Stuffed Cornish Hens in Taste of Home February/March 2004, p27

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Dinner Recipes Grand Prize Winning Recipes Taste of Home Magazine Dinner Recipes Taste of Home Magazine Recipes Winning Dinner Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pineapple-Stuffed Cornish Hens

Pineapple-Stuffed Cornish Hens

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Feb. 24, 2012 by mrspeden

Very yummy

Reviewed on Jul. 05, 2011 by ValetaWinn

The first time I made this is was absolutely delicious. The sauce that you make to serve with the Hens is so good it should be illegal. I loved this recipe so much in fact that I am making them again tonight and Im so excited to make them again...Everyone should try this recipe you will become so hook on the flavors