ALOHA! 😀 That’s what you’ll be saying when you try these incredibly tasty Rock Cornish Game Hens! 😀 These were just as fun to make as they were to eat!

An exciting taste of the tropics right in your own kitchen, these hens are stuffed with a delicious fresh pineapple, coconut, and macadamia nut stuffing! Yes, you read that correctly! A different take on my Pineapple Dressing that’s less sweet and more like a “stuffing” that pairs extremely well with the always cute and company-worthy Rock Cornish Game Hen!

I LOVE making cornish hens! I have such fond memories of my mom making them when we were little and growing up, and I still think of them as a special treat that’s always perfect for holidays such as New Year’s Eve, birthdays, anniversaries, Valentine’s Day, and even for the 4th of July on the grill!

They always impress, and are the perfect portion size per person for a spectacular presentation!

A whole little chicken all your own always brings smiles, doesn’t it?! 😀

They take much less time to roast of course, and there’s no messy carving and “gutting-out” of the stuffing afterwards, either! They’re served whole and are such a very special treat! 😀

I know you’re going to very much enjoy these just as we did, and I truly hope that you make them soon! New Year’s Eve and Valentine’s Day are coming up quickly, and these pretty little game hens would be perfect for these occasions! So be sure to save this one! They are not one to pass by, and are soooo super simple to make, too! 😀

I served these with my easy, and company-friendly Fresh Asparagus with Velvety Orange Cream Sauce and it was a match made in heaven! All I needed were my toes sunken into a warm sandy beach, palm trees gently swaying in the salty breeze, a brilliant crimson and orange sunset over the ocean, a little Hawaiian music playing in the back on a ukelele, and I would’ve thought that I was in Maui!

Nothing else is even needed, except a simple salad maybe, and some King’s Hawaiian Rolls! (Love those little rolls!) 😉 And maybe some pretty cocktails with little umbrellas …. *sigh* . So I hope that you find this easy, but sensational, dinner idea handy for any special occasion or holiday coming up! They truly were delicious!

Hope you enjoy! Take care all and I’ll see you soon! ~ Kelly

2 servings

Hawaiian Cornish Game Hens with Coconut, Fresh Pineapple & Macadamia Nut Stuffing

Ingredients

2 (approx. 24 oz. each) Cornish Game Hens, thawed, rinsed, and "innards" removed and saved
1/2 tsp. salt, divided
1 cup water to cook "innards" for broth purposes only
1 cup diced fresh pineapple
3 cups cubed day-old bread (1/2" cubes), crusts removed
1 celery rib, small chopped (about a 1/2 cup)
1/2 cup chopped macadamia nuts, salted or unsalted (as preferred)
1/2 cup sweetened flaked coconut
1 Tbl. pineapple juice, optional / *add for extra moist stuffing
11 Tbl. butter melted, divided
1/4 tsp. poultry seasoning
2 Tbl. A1 Steak Sauce
1/3 cup pineapple juice
2 Tbl. cornstarch
2 Tbl. dark brown sugar
1 cup cold water
1 Tbl. fresh lemon juice
1/2 cup of broth from cooking "innards"

Instructions

Sprinkle inside of hens with 1/4 teaspoon salt; set aside.

In a large bowl, combine the pineapple, bread cubes, celery, nuts and coconut. Add 6 Tbl. melted butter and toss to coat. Loosely stuff hens with mixture.

Tuck wings under hens and tie legs together. Place on a rack in a greased foil-lined shallow roasting pan. Place remaining stuffing in a buttered 1-1/2-cup baking dish; cover and set aside.

Add poultry seasoning and remaining salt to remaining melted butter. Spoon some butter mixture over hens. Bake, uncovered, at 350° for 40 minutes, basting 2-3 times with butter mixture.

Stir steak sauce and pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes, basting hens 4 times.

While hens are roasting, simmer "innards" in a small pan with 1 cup of water until done. Remove parts and discard or save for another use. *Reserve broth.

Uncover stuffing; baste hens 1 - 2 more times, baking 5-10 minutes longer or until done. (*Time depends on your oven and size of hens.) Remove hens from pan, tent with foil to keep warm.

Add the cornstarch, brown sugar, cold water, lemon juice and 1/2 cup broth to the leftover basting mixture and stir until mixed. Bring to a boil, cooking and stirring for 1-2 minutes or until thickened. Add more broth if needed for a gravy consistency.

Serve sauce with hens and stuffing.

Notes

*An 8 oz. can of diced or crushed pineapple can be substituted for fresh. Drain and reserve liquid.