Pineapple Glazed Game Hens

• Juice, from 1 can pineapple slices
• 1/4 teaspoon curry powder
• 1 teaspoon vinegar (any type)
• 2 tablespoons olive oil
• 2 cornish game hens, about 1 1/2 pounds each
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons.
2. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more.
3. Take off heat and stir in vinegar.
4. Preheat the broiler.
5. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones.
6. Use the palm of your hand to flatten the halves slightly.
7. Brush hens with 2 tablespoons of olive oil and season with salt and pepper.
8. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes.
9. Brush the hens with the glaze.
10. Turn skin side up and broil for 5 minutes.
11. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned.

pineapple, curry powder, vinegar, olive oil, cornish game hens, olive oil, salt, black pepper

Taken from www.foodnetwork.com/recipes/pineapple-glazed-game-hens-recipe.html (may not work)