Recipe courtesy of Georgia Downard
Pineapple Glazed Game Hens
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 553
- Total Fat
- 38
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 30
- Cholesterol
- 172
- Sodium
- 396
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
- 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.