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Pineapple-Stuffed Cornish Hens

 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.


  • 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 cold water
  • 1 tablespoon lemon juice


  • 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 with mixture.
  • 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.
  • 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, basting hens twice.
  • Uncover stuffing; baste hens with the remaining butter mixture. 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.
  • 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.