Cornish Game Hens with Pineapple Pepper Sauce
Savor the perfect combination of sweet and savory with these exquisite Cornish Game Hens with Pineapple Pepper Sauce. This stunning dish features tender, roasted game hens seasoned to perfection and paired with a vibrant, tropical sauce made from juicy pineapple, sweet red bell peppers, and a harmonious blend of honey, soy sauce, and rice vinegar. The sauce thickens to a luscious glaze that complements the golden, crispy skin of the hens while enhancing their delicate flavor. With just 15 minutes of prep time and an hour from start to finish, this recipe is ideal for an impressive dinner party main or a cozy, upscale weeknight meal. Garnished with fresh parsley or cilantro, this dish not only dazzles the taste buds but also makes a gorgeous table centerpiece. Serve with steamed rice or roasted vegetables to complete this unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 pieces Cornish game hens
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 cup Pineapple chunks (canned or fresh)
- 1 piece Red bell pepper, diced
- 0.5 piece White onion, diced
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 0.5 cup Chicken broth
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Chopped parsley or cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the Cornish game hens dry with paper towels. Rub them all over with 1 tablespoon of olive oil, ensuring an even coating.
Season the hens inside and out with 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Place the hens on a roasting pan, breast-side up.
Roast the hens for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the breast.
While the hens roast, prepare the pineapple pepper sauce. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the diced onion and red bell pepper to the pan. Sauté for 3-4 minutes, or until softened.
Stir in the pineapple chunks, honey, soy sauce, rice vinegar, and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this mixture into the simmering sauce and cook for an additional 2-3 minutes, or until the sauce thickens.
Once the hens are cooked, remove them from the oven and let them rest for 5-10 minutes.
Serve the hens with the pineapple pepper sauce drizzled over the top. Garnish with chopped parsley or cilantro for a fresh finish. Enjoy!
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6291 mg | 274% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 66.0 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 245 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
