Grilled Cornish Hens With Pineapple

Course : Grilling
Serves: 2
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Ingredients:

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 medium Cornish game hens -- thawed if frozen -- giblets removed
1/4 cup butter -- melted
 

Preparation / Directions:

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.


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