Tropical Stuffed Cornish Hens

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Makes 6 to 8 servings



  1. Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside.
  2. Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally.
  3. Cook onion in butter in large skillet over medium-high heat until tender.
  4. Add rice, reserved pineapple, currants, nuts, broth and ginger; heat thoroughly.
  5. Spoon about ⅔ cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling.
  6. Place hens breast side up in roasting pan on rack coated with cooking spray.
  7. Baste with jelly mixture.
  8. Roast at 400°F for 10 minutes; reduce oven temperature to 350°F continue roasting 1 hour or until internal temperature registers 180°F to 185°F, basting every 30 minutes with jelly mixture.
  9. Cover remaining stuffing and bake during last 30 minutes of cooking time.
  10. Cut hens in half and serve with remaining rice.