These Tropical Stuffed Cornish Hens are a festive and flavorful centerpiece perfect for holiday dinners or special occasions. The small birds are tender and juicy, filled with a hearty stuffing of cooked brown rice, sweet pineapple tidbits, chewy currants, and crunchy macadamia nuts. A glaze made from red pepper jelly and pineapple juice provides a sticky, tangy-sweet finish that balances the savory chicken beautifully. The dish offers a wonderful contrast of textures and flavors, combining the richness of roasted meat with bright tropical notes. While slightly more involved than a simple roast, the result is impressive enough for guests yet manageable enough for a celebratory family meal. Serve with simple green vegetables to let the complex flavors of the stuffing and glaze shine.
Tropical Stuffed Cornish Hens
Description
These Tropical Stuffed Cornish Hens are a festive and flavorful centerpiece perfect for holiday dinners or special occasions. The small birds are tender and juicy, filled with a hearty stuffing of cooked brown rice, sweet pineapple tidbits, chewy currants, and crunchy macadamia nuts. A glaze made from red pepper jelly and pineapple juice provides a sticky, tangy-sweet finish that balances the savory chicken beautifully. The dish offers a wonderful contrast of textures and flavors, combining the richness of roasted meat with bright tropical notes.Ingredients
Directions
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Remove giblet packets from hens; rinse hens with cool water and pat dry.
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Drain pineapple well, reserving the juice.
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In a small saucepan, combine the reserved pineapple juice and red pepper jelly.
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Heat the jelly mixture over low heat until the jelly melts, stirring occasionally. Set aside for basting.
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In a large skillet, melt butter over medium-high heat. Add chopped onions and cook until tender.
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Add cooked brown rice, drained pineapple tidbits, currants, macadamia nuts, chicken broth, and crystallized ginger to the skillet.
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Stir well and heat the stuffing mixture thoroughly. Remove from heat.
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Spoon about 2/3 cup of the stuffing mixture into the cavity of each hen.
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Use wooden picks, soaked in water, to secure the legs and close the filling in the cavity.
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Place hens breast side up in a roasting pan on a rack coated with cooking spray.
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Baste the hens with the jelly mixture.
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Roast at 400 degrees F (204°C) for 10 minutes.
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Reduce oven temperature to 350 degrees F (177ðC).
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Continue roasting for 1 hour or until internal temperature registers 180 to 185 degrees F, basting every 30 minutes with remaining jelly mixture.
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If there is extra stuffing, cover it in a baking dish and bake during the last 30 minutes of roasting time until heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 57.3kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 1.6g7%
- Sugars 2.1g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the stuffing is cooked thoroughly if placing it in a baking dish separately; it should reach 165 degrees F.
Soak wooden picks in water for at least 15 minutes before using to prevent them from burning in the oven.
If you prefer a spicier glaze, add a dash of cayenne pepper to the red pepper jelly mixture.
Leftover hens can be stored in an airtight container in the refrigerator for up to 3 days.
