Roast Cornish Game Hens With Pineapple & Shallots

• 6 Cornish hens, cut in half, backbone removed (2 1/4 lbs. each)
• 12 small shallots, peeled and quartered
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 garlic clove, minced
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 12 pineapple, rind cut away and core discarded, cut into 1/2 inch thick slices

1. Preheat oven to 400F and arrange rack in center.
2. Rinse hens and pat dry; arrange, cut side down, on a large rimmed baking sheet.
3. Toss together shallots and oil in a small bowl; arrange around hens.
4. Combine butter and garlic in bowl ; brush hens.
5. Season with salt and pepper.
6. Roast 30 minutes.
7. Preheat broiler and arrange rack 6 inches from heat.
8. Broil hens till golden brown, 5 to 6 minutes.
9. Transfer hens and shallots to a large serving platter.
10. Pour drippings into a bowl.
11. Arrange pineapple slices, in a single layer, on same baking sheet and lightly brush with some drippings (discard remaining drippings).
12. Broil until just starting to brown, 5 to 7 minutes.
13. Arrange on platter with hens; drizzle with pineapple juices from pan.

cornish hens, shallots, olive oil, unsalted butter, garlic, salt, fresh ground pepper, pineapple

Taken from www.food.com/recipe/roast-cornish-game-hens-with-pineapple-shallots-243622 (may not work)