Best 5 Pineapple Glazed Game Hens Recipes

ROCK CORNISH GAME HENS WITH PINEAPPLE STUFFING FOR GRILL OR OVEN

Steps:

• Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out.
• Sprinkle pineapple chunks lightly with curry powder and stuff hens.
• Truss hens and close cavity. Tie wings to body and legs to tail.
• GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice.
• OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture.
• I have been told internal temperature should reach 160 dg., but have not tried this method.

PINEAPPLE-STUFFED CORNISH HENS

Steps:

• 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.

GLAZED PINEAPPLE

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

GARLIC PAN- ROASTED GAME HENS

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

PINEAPPLE GLAZED GAME HENS

Steps:

• For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more. Take off heat and stir in vinegar. Preheat the broiler. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones. Use the palm of your hand to flatten the halves slightly. Brush hens with 2 tablespoons of olive oil and season with salt and pepper. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes. Brush the hens with the glaze. Turn skin side up and broil for 5 minutes. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned.