Hawaiian Hen
Ingredients
1 Cornish Hen, halved (backbone removed)
1 can Jumex Peach Nectar (11.3 oz)
1 can Pineapple juice (6 oz)
Seasonings (I used Mrs. Dash)
Procedure
Heat Broiler to 500. Insert a cast iron skillet and allow it to get hot. In the meantime, season the hen halves with your favorite seasonings. Once the CI pan is hot, add 1 tablespoon of oil and swirl to coat. Now add the chicken and place under the broiler till nicely browned, about 8 minutes.
Remove from oven. Reduce oven temp to 350 degrees. In the CI pan, add the Peach Nectar and Pineapple juice. Swirl to incorporate. Cover the CI pan tightly with aluminum foil. Return to oven and bake at 350 for 30 minutes.
Remove from oven. Remove hen from the CI pan and cover to rest. Place CI pan over high heat and reduce liquid by 3/4 until thick. Plate the hen and spoon the reduced juice/sauce over each piece.
Notes
If you have some fresh Ginger, consider adding it when you add the juices. Also, topping the final plate with chives or green onions would be nice. You can use just about any chicken in this recipe, so feel free to try it with leg quarters if you like. But stick with bone-in pieces as the bones diffuse heat and keeps the meat from drying out. Lastly, you might even consider serving this over rice or thinly sliced and toasted bread slices.
Ingredients
1 Cornish Hen, halved (backbone removed)
1 can Jumex Peach Nectar (11.3 oz)
1 can Pineapple juice (6 oz)
Seasonings (I used Mrs. Dash)
Procedure
Heat Broiler to 500. Insert a cast iron skillet and allow it to get hot. In the meantime, season the hen halves with your favorite seasonings. Once the CI pan is hot, add 1 tablespoon of oil and swirl to coat. Now add the chicken and place under the broiler till nicely browned, about 8 minutes.
Remove from oven. Reduce oven temp to 350 degrees. In the CI pan, add the Peach Nectar and Pineapple juice. Swirl to incorporate. Cover the CI pan tightly with aluminum foil. Return to oven and bake at 350 for 30 minutes.
Remove from oven. Remove hen from the CI pan and cover to rest. Place CI pan over high heat and reduce liquid by 3/4 until thick. Plate the hen and spoon the reduced juice/sauce over each piece.
Notes
If you have some fresh Ginger, consider adding it when you add the juices. Also, topping the final plate with chives or green onions would be nice. You can use just about any chicken in this recipe, so feel free to try it with leg quarters if you like. But stick with bone-in pieces as the bones diffuse heat and keeps the meat from drying out. Lastly, you might even consider serving this over rice or thinly sliced and toasted bread slices.
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