Pineapple Glazed Game Hens

Recipe Ingredients

		Glaze
		Juice from 1 can pineapple slices
1/4 teaspoon	1.3ml	Curry powder
1 teaspoon	5ml	Vinegar - (any type)
2 tablespoons	30ml	Olive oil
		Hens
2		Cornish game hens - (abt 1 1/2 lbs ea)
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9472) - from the TV FOOD - NETWORK

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