These Tropical Stuffed Cornish Hens are a show-stopping centerpiece that blends exotic flavors with comforting textures. The birds are filled with a fragrant mixture of brown rice, macadamia nuts, currants, and pineapple, all tied together with the warmth of crystallized ginger. A glaze of red pepper jelly and pineapple juice caramelizes beautifully during roasting, creating a glossy, slightly spicy, and sweet crust. Perfect for special occasions, holiday gatherings, or an elevated weekend dinner, this dish offers a delightful contrast between the tender meat and the chewy, nutty stuffing. It’s an international-inspired main that feels both luxurious and approachable.
Tropical Stuffed Cornish Hens
Description
These Tropical Stuffed Cornish Hens are a show-stopping centerpiece that blends exotic flavors with comforting textures. The birds are filled with a fragrant mixture of brown rice, macadamia nuts, currants, and pineapple, all tied together with the warmth of crystallized ginger. A glaze of red pepper jelly and pineapple juice caramelizes beautifully during roasting, creating a glossy, slightly spicy, and sweet crust. Perfect for special occasions, holiday gatherings, or an elevated weekend dinner, this dish offers a delightful contrast between the tender meat and the chewy, nutty stuffing. It&# 226;ÂÂs an international-inspired main that feels both luxurious and approachable.Ingredients
Directions
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Remove giblet packets from the hens and rinse the hens thoroughly with cool water. Pat dry and set aside.
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Drain the pineapple tidbits well, reserving the juice. Set the pineapple aside.
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In a small saucepan, combine the reserved pineapple juice and red pepper jelly. Heat over low heat, stirring occasionally, until the jelly is completely melted. 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, about 5 minutes.
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Add cooked brown rice, reserved pineapple tidbits, currants, chopped macadamia nuts, chicken broth, and diced crystallized ginger to the skillet. Stir well and heat thoroughly.
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Spoon approximately 2/3 cup of the rice mixture into the cavity of each hen.
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Use wooden picks, soaked in water to prevent burning, to secure the opening of each hen and keep the filling inside.
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Place the hens breast-side up on a rack in a roasting pan coated with cooking spray.
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Baste the hens generously with the jelly mixture.
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Roast at 400ðF (204ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (177ðC). Continue roasting for 1 hour, or until the internal temperature reaches 180ðF to 185ðF. Baste with the remaining jelly mixture every 30 minutes.
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Transfer remaining stuffing mixture to a baking dish, cover, and bake during the last 30 minutes of roasting time.
Nutrition Facts
Servings 6
- 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 wooden picks are soaked in water for at least 15 minutes before use to prevent them from catching fire in the oven.
For best results, use day-old cooked brown rice for the stuffing to prevent it from becoming too mushy.
If red pepper jelly is unavailable, you can substitute with apricot preserves mixed with a dash of hot sauce.
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
