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Pineapple Stuffed Rock Cornish Liens

Barbecue.Master's picture
Ingredients
  Rock cornish hens 4 Pound, thawed (4 whole, 1 pound each)
  Canned pineapple chunks 1 Pound, drained (1 can)
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Lemon juice 2 Tablespoon
Directions

Rinse birds; pat dry with paper towels.
Lightly salt cavities.
Stuff birds with pineapple.
Truss birds and tie cavity closed.
Mount crosswise on spit, alternating front-back, front-back.
Do not have birds touching.
Secure with extra long holding forks.
Combine salt, butter, and lemon; brush birds with mixture.
Place on rotisserie over medium coals.
Broil 1 to 1 1/4 hours or till done, brushing birds with lemon butter every 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Healthy

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