Courtesy of

Tropical Stuffed Cornish Hens

Contributed by: Chris of


  • 4 cornish hens (12-16 oz. ea.) - thawed
  • 8 oz pineapple tidbits (in juice)
  • 12 oz red pepper jelly*
  • 1 tablespoon butter or margarine
  • 1 cup chopped onions
  • 4 cup cooked brown rice
  • 3/4 cup currants
  • 3/4 cup chopped macadamia nuts
  • 1/2 cup chicken broth
  • 1 tablespoon diced crystallized ginger or up to double amount


*Substitute red currant jelly for red pepper jelly, if desired.

Remove giblet packet from hens; rinse hens with cool water. Drain; set aside. Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally. Cook onions in butter in large skillet over medium-high heat until tender. Add rice, reserved pineapple, currants, nuts, broth, and ginger; heat thoroughly.

Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan on rack coated with cooking spray. Baste with jelly mixture. Roast at 400 degrees F. for 10 minutes; reduce oven temperature to 350 degrees F. [and] continue roasting for 1 hour or until internal temperature registers 180 to 185 degrees F., basting every 30 minutes with jelly mixture. Cover remaining stuffing and bake during last 30 minutes with remaining rice.

Serving Size: Makes 6 to 8 servings

Find this page online at: