Recipe courtesy of Georgia Downard

Pineapple Glazed Game Hens

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Glaze:

Juice, from 1 can pineapple slices

1/4 teaspoon curry powder

1 teaspoon vinegar (any type)

2 tablespoons olive oil

Hens:

2 cornish game hens, about 1 1/2 pounds each

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

  1. 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.
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