Pineapple Stuffed Cornish Hens Recipes

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PINEAPPLE-STUFFED CORNISH GAME HENS



Pineapple-Stuffed Cornish Game Hens image

This recipe came from Hawaii and was recently published in the Taste Of Home magazine. It has a pineapple-coconut stuffing. It is golden brown and wonderfully moist with a sweet sauce. Prep & cook times are approximate.

Provided by keen5

Categories     Pineapple

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 13

2 (20 ounce) Cornish hens
1/2 teaspoon salt, divided
1 (8 ounce) can 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

Steps:

  • Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
  • Drain pineapple, reserving juice.
  • In a 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 of the butter mixture over hens.
  • Bake, uncovered at 350 degrees for 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 meat themometer reads 185 degrees for hens and 165 degrees 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 until smooth; add to the drippings.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Serve sauce with hens and stuffing.

Nutrition Facts : Calories 1583.7, Fat 88.1, SaturatedFat 49.4, Cholesterol 678.7, Sodium 1833.6, Carbohydrate 75.3, Fiber 3.4, Sugar 40.5, Protein 119.6

PINEAPPLE-STUFFED CORNISH HENS



Pineapple-Stuffed Cornish Hens image

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

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 1343 calories, Fat 82g fat (48g saturated fat), Cholesterol 465mg cholesterol, Sodium 2034mg sodium, Carbohydrate 80g carbohydrate (40g sugars, Fiber 4g fiber), Protein 72g protein.

PINEAPPLE GLAZED GAME HENS



Pineapple Glazed Game Hens image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Juice, from 1 can pineapple slices
1/4 teaspoon curry powder
1 teaspoon vinegar (any type)
2 tablespoons olive oil
2 cornish game hens, about 1 1/2 pounds each
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

ROAST GAME HENS WITH PINEAPPLE GLAZE



Roast Game Hens with Pineapple Glaze image

Provided by Janis Gavin

Categories     Fruit     Poultry     Roast     Christmas     Dinner     Pineapple     Fall     Winter     Anniversary     Maple Syrup     Bon Appétit     California     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 8

2 1 3/4-pound Cornish game hens, giblets removed
2 tablespoons (1/4 stick) butter, melted
1 8-ounce can crushed pineapple in juice, drained
1/2 cup pure maple syrup
1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
1 tablespoon soy sauce
Chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Arrange game hens, breast side up, in 13x9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.
  • Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.
  • Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to 2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

STUFFED CORNISH GAME HENS



Stuffed Cornish Game Hens image

THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 15

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled cornbread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 large egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon zest
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Steps:

  • In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.

STUFFED CORNISH HENS



Stuffed Cornish Hens image

This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!

Provided by breezermom

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
4 Cornish hens, 24 ounces each
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the rice according to package directions.
  • In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
  • Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
  • Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

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