Pineapple Stuffed Rock Cornish Liens
|Rock cornish hens||4 Pound, thawed (4 whole, 1 pound each)|
|Canned pineapple chunks||1 Pound, drained (1 can)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice||2 Tablespoon|
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.