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Pineapple-Hoisin Hens


  • Makes 4 servings

  • 1 can (8 ounces) crushed pineapple in juice, undrained
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 (1-inch) piece peeled fresh ginger
  • 2 cloves garlic
  • 1 teaspoon Chinese five-spice powder
  • 2 large Cornish hens (about 1 1/2 pounds each), split in half


  1. 1. For marinade, place pineapple with juice, rice vinegar, soy sauce, hoisin sauce, ginger, garlic and five-spice powder in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 10 seconds.
  2. 2. Place hens in large resealable food storage bag; pour marinade over hens. Seal bag; turn to coat. Marinate in refrigerator at least 2 hours or up to 24 hours, turning once.
  3. 3. Preheat oven to 375°F. Line shallow roasting pan with foil. Drain hens; reserve marinade. Place hens skin side up on rack in prepared pan. Roast 35 minutes.
  4. 4. Brush hens lightly with some of reserved marinade; discard remaining marinade. Roast 10 minutes or until hens are browned and cooked through (180°F).
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