Tropical Stuffed Cornish Hens

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== Description ==
Makes 6 to 8 servings
== Ingredients ==
* 4 x 12 to 16-ounce Cornish hens, thawed 
* 1 x 8-ounce can pineapple tidbits, packed in juice 
* 1 x 12-ounce jar red pepper jelly* 
* 1 tablespoon butter or margarine 
* 1 cup chopped onion 
* 4 cups cooked brown rice 
* ¾ cup currants 
* ¾ cup chopped macadamia nuts 
* ½ cup chicken broth 
* 1 to 2 tablespoons crystallized ginger 
== Directions ==
# Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside. 
# Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally. 
# Cook onion in butter in large skillet over medium-high heat until tender. 
# Add rice, reserved pineapple, currants, nuts, broth and ginger; heat thoroughly. 
# Spoon about ⅔ cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. 
# Place hens breast side up in roasting pan on rack coated with cooking spray. 
# Baste with jelly mixture. 
# Roast at 400°F for 10 minutes; reduce oven temperature to 350°F continue roasting 1 hour or until internal temperature registers 180°F to 185°F, basting every 30 minutes with jelly mixture. 
# Cover remaining stuffing and bake during last 30 minutes of cooking time. 
# Cut hens in half and serve with remaining rice.
Category:American Recipes
Category:Main Dish Poultry Recipes
Category:Pineapple Recipes
Category:Cornish hen Recipes
Category:Currant Recipes
Category:Brown rice Recipes
Category:Macadamia nut Recipes