Grilled Cornish Hens With Pineapple

Recipe Ingredients

20 oz	568g	Canned crushed pineapple- drain but reserve 3
		- tbs of juice
1/4 cup	40g / 1.4oz	Brown sugar - packed
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Dry mustard
2		Cornish game hens - thawed- if frozen giblets removed
1/4 cup	49g / 1.7oz	Butter - melted

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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