Pineapple Cornish Hens
Protein 21 g, Fat 10g, Calories 257, Sodium 263mg, Potassium 207mg, Phosphorous 142mg
- 2 pounds cornish hens (chicken or turkey legs may be used instead of cornish hens)
- 1/2 cup honey
- 1/2 cup pineapple juice
- 1 tbsp yellow mustard
- 1/2 tsp curry powder
- 1/2 tsp ginger
Rinse hens and place breast up in shallow pan. Mix together all ingredients and pour over hens.
Bake loosely covered at 350F for 45 minutes.
Remove cover, baste with natural juices and continue cooking uncovered for additional45 minutes or until done.
Serve with natural juices as gravy.