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Pineapple-Stuffed Cornish Hens

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

2 ServingsPrep: 20 min. Bake: 55 min.

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

2 of 2

Pineapple-Stuffed Cornish Hens (continued)

Directions (continued)

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.

Nutrition 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.