Hey! You got pineapple inside of my Cornish Game hens. Hey that is pretty tasty!
4 Two pound rock Cornish cross hens
1 Sixteen ounce of canned pineapple chunks, packed in syrup.
1 teaspoon garlic salt
1/2 cup butter, melted
2 Tablespoons of freshly squeezed lemon juice
Enough sea salt to dust the interior cavity of the birds
Clean and rinse the hens. Pat dry inside and out with paper towels. Lightly salt the interior cavity of each hen with sea salt or regular salt. Drain the syrup and stuff the birds with pineapple chunks.
Use a grill safe string or spikes to truss the cavity closed. Set each bird crosswise on an rotating spit. One facing toward you, the next facing away. Secure so the birds do not lose grip and stay heavy side down. If you don’t have a spit. Simply turn hens every 15 minutes.
Combine the garlic salt, warm butter and lemon juice. Baste the birds with this mixture every 15 minutes or more and grill over medium coals. Test if fully cooked with a meat thermometer. Should take about an hour, no more than 1 and 1/2 hours.
Attributed to: High surf and volcanic sand beaches