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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
  • Total Time
    Prep: 20 min. Bake: 1 hour 25 min.
  • Makes
    2 servings

Ingredients

  • 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 sweetened shredded 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

Directions

  • 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.
  • 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 40 minutes, basting twice with butter mixture.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 1343 calories, 82g fat (48g saturated fat), 465mg cholesterol, 2034mg sodium, 80g carbohydrate (40g sugars, 4g fiber), 72g protein.

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Reviews

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Average Rating:
  • Charlie
    May 24, 2020

    We really enjoyed this recipe. The sauce was very good and we put it over the stuffing. It presents very well and would be a wonderful recipe for a dinner party. The sauce is like a light sweet and sour and delicious. Thank you for this wonderful recipe...it's a keeper!

  • Venki
    Nov 30, 2017

    Chicken stuffing bread

  • ruben17
    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 delicousI

  • WordWizardess
    Aug 12, 2013

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

  • mrspeden
    Feb 24, 2012

    Very yummy

  • ValetaWinn
    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

  • anray86
    Mar 30, 2011

    No comment left