Pineapple Stuffed Cornish Game Hens
Elevate your next dinner party with these irresistible Pineapple Stuffed Cornish Game Hens! Perfectly roasted to golden perfection, these tender game hens are filled with a fragrant blend of sweet, juicy pineapple, savory rice, and a hint of ground ginger, creating a delightful balance of tropical and savory flavors. A touch of soy sauce and garlic adds depth to the stuffing, while a paprika-spiced olive oil rub ensures a beautifully crisp skin. Gently basted with chicken stock for optimal moisture, every bite is bursting with flavor. Garnished with fresh parsley and a zesty splash of lemon juice, these individual-sized hens make for an impressive and flavorful main course. Whether you're hosting a special holiday meal or a casual weekend feast, this recipe is sure to dazzle your guests!
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Recipe Information
Ingredients
- 4 pieces Cornish game hens
- 1 cup Fresh pineapple, diced
- 1.5 cups Cooked rice
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground ginger
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 cup Chicken stock
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Cornish game hens under cold water and pat dry with paper towels. Set aside.
In a large skillet over medium heat, melt the butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
Stir in the ground ginger, diced pineapple, cooked rice, soy sauce, and 1 teaspoon of salt. Cook for 2-3 minutes until well combined. Remove from heat and set aside to cool.
Stuff each Cornish game hen with the pineapple and rice mixture. Tie the legs together with kitchen twine to keep the stuffing inside.
Brush the outside of each hen with olive oil and season evenly with the remaining salt, black pepper, and paprika.
Place the hens in a large roasting pan, breast side up. Pour chicken stock into the pan to keep the hens moist during roasting.
Roast the hens in the preheated oven for 65-75 minutes, basting occasionally with the pan juices, until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Remove the hens from the oven and let rest for 10 minutes. Squeeze fresh lemon juice over the hens and garnish with chopped parsley before serving.
Serve each Cornish game hen on a plate with additional stuffing, and enjoy!
Nutrition Facts
Calories |
5139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.4 g | 356% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1683 mg | 561% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 30.5 g | ||
| Protein | 487.9 g | 976% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 469 mg | 36% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5252 mg | 112% | |
*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.
