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Golden Cornish Hens

I clipped this recipe out of a newspaper many years ago, altering it to fit my family's taste, i.e. mainly increasing the amount of both the pineapple and raisins. This is an easy, hearty entree with a nice old-fashioned flavor to fix for the holidays.
  • Total Time
    Prep: 30 min. Bake: 2 hours
  • Makes
    6 servings


  • 1 package (6 ounces) long grain and wild rice mix
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1/2 cup raisins
  • 6 Cornish game hens (20 to 24 ounces each)
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons honey


  • Prepare rice mix according to package directions. Drain pineapple, reserving juice; set aside. Stir pineapple and raisins into rice.
  • Just before baking, loosely stuff each hen with 3/4 cup rice mixture; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
  • Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for hens and 165° for stuffing.
  • In a small saucepan, bring honey and reserved pineapple juice to a boil. Remove from the heat. Baste over hens. Bake 15 minutes longer or until golden brown.

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