Entree: United States – Rotisserie Cornish Game Hens with Pineapple-Bourbon Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 1/2 cup (120 ml) pineapple juice
- 1/3 cup (67 g) packed brown sugar
- 1/3 cup (80 g) crushed pineapple, drained
- 2 tbsp (30 ml) bourbon (optional)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) olive oil
- 1 tbsp (6 g) grated fresh ginger
- 2 cloves garlic, minced
- 1/8 tsp (0.5 g) cayenne pepper
- salt, to taste
- black pepper, to taste
- 1 lime, halved
- kitchen twine for trussing

Instructions

1. In a small saucepan combine pineapple juice, brown sugar, drained crushed pineapple, bourbon, soy sauce, apple cider vinegar, olive oil, grated ginger, minced garlic, and cayenne; simmer gently 6–8 minutes until slightly reduced and syrupy; strain if desired and reserve half for basting.
2. Pat hens dry; squeeze a lime half into each cavity and place the spent lime halves inside; season skin and cavities with salt and black pepper; brush the hens with a thin layer of the pineapple glaze and truss with kitchen twine for secure rotisserie mounting.
3. Preheat rotisserie to medium (approx. 350°F / 175°C); mount hens on the spit, balance securely, and position a drip pan beneath.
4. Begin rotisserie cooking; brush with reserved glaze every 10–15 minutes and continue until an instant-read thermometer in the thickest thigh reads 165°F (74°C), about 45–60 minutes. For deeper caramelization, brush extra glaze in the final 10–15 minutes of cooking.
5. Remove from spit, rest 10 minutes tented with foil, then carve and serve with any pan juices and remaining warm glaze.