Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        canned crushed pineapple
                        - drain -- but reserve 3
                        - tbs of juice
     1/4  cup           brown sugar -- packed
   2      tablespoons   soy sauce
   2      teaspoons     dry mustard
   2                    Cornish game hens -- thawed
                        - if frozen -- giblets removed
     1/4  cup           butter -- melted

Preparation:

In a small bowl, combine pineapple juice, sugar, soy sauce and mustard; mix well. In heatproof bowl mix 2 tbs juice mixture with crushed pineapple; place on side of grill to heat. Split hens in half lengthwise; brush with butter. Starting skin side up, grill hens 6 inches from coals 40 to 50 minutes or until fork-tender, turning and basting with butter every 10 minutes. Brush all over with remaining juice mixture; grill 5 minutes. Serve with hot pineapple mixture. Under the grill in the house: Brush hens with butter and grill skin side up at 350 F on the grill pan rack 6 inches from the heat for 20 minutes. Turn and grill another 20 to 25 minutes or until tender. Meanwhile, in a small saucepan over low heat, cook crushed pineapple with two tbs juice mixture just until hot. Bush hens with remaining juice mixture; grill 5 minutes longer.