Title: Tropical stuffed cornish hens
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
      4    Cornish hens (12-16 oz. ea.)
           -- thawed
      8 oz Pineapple tidbits (in juice)
     12 oz Red pepper jelly*
      1 tb Butter or margarine
      1 c  Chopped onions
      4 c  Cooked brown rice
    3/4 c  Currants
    3/4 c  Chopped macadamia nuts
    1/2 c  Chicken broth
      1 tb Diced crystallized ginger
           --OR up to double amount
 
  Remove giblet packet from 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 onions in butter in large skillet over
  medium-high heat until tender.  Add rice, reserved pineapple,
  currants, nuts, broth, and ginger; heat thoroughly.
  
  Spoon about 2/3 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 degrees F. for 10 minutes; reduce oven
  temperature to 350 degrees F. [and] continue roasting for 1 hour or
  until internal temperature registers 180 to 185 degrees F., basting
  every 30 minutes with jelly mixture. Cover remaining stuffing and
  bake during last 30 minutes with remaining rice.
  
  Makes 6 to 8 servings.
  
  *Substitute red currant jelly for red pepper jelly, if desired.