Pineapple-Stuffed Cornish Hens Recipe
Pineapple-Stuffed Cornish Hens Recipe photo by Taste of Home
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Pineapple-Stuffed Cornish Hens Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 25 min.
MAKES: 2 servings


  • 1/2 teaspoon salt, divided
  • 2 Cornish game hens (20 to 24 ounces each)
  • 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 cold water
  • 1 tablespoon lemon juice

Nutritional Facts

1 each: 1343 calories, 82g fat (48g saturated fat), 465mg cholesterol, 2034mg sodium, 80g carbohydrate (40g sugars, 4g fiber), 72g protein.


  1. Sprinkle 1/4 teaspoon salt inside hens; set aside. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, bread cubes, celery and coconut. Add 1/3 cup butter; toss to coat. Loosely stuff hens with mixture.
  2. Tuck wings under hens; tie legs together. 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.
  3. Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting twice with butter mixture.
  4. Add steak sauce and reserved pineapple juice to any remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens occasionally with remaining butter mixture.
  5. Uncover stuffing; bake 15-20 minutes longer or until a thermometer reads 185° for hens and 165° for stuffing in hens. Remove hens from pan; keep warm.
  6. Pour drippings into a saucepan; skim fat. Combine cornstarch, brown sugar, water and lemon juice; add to the drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with hens and stuffing. Yield: 2 servings.
Originally published as Pineapple-Stuffed Cornish Hens in Taste of Home February/March 2004, p27

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ruben17 User ID: 7699509 53502
Reviewed Mar. 4, 2014

"I added extra celery and chicken seasoned stuffing crumbs instead of the plain bread cubes. It really was very delicious. I wanted to add this dish to my luau menu but this dish is probably to heavy for the summer, but it really was incredibly delicous


WordWizardess User ID: 7368449 106808
Reviewed Aug. 12, 2013

"This is actually my grandmother who submitted this recipe a few years was one of our family favorites!"

mrspeden User ID: 4060381 135072
Reviewed Feb. 24, 2012

"Very yummy"

ValetaWinn User ID: 6079501 135070
Reviewed Jul. 5, 2011

"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"

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