Tropical Stuffed Cornish Hens

Preheat oven to 375°F. Pat the thawed Cornish hens dry inside and out with paper towels.

Heat butter in a large skillet over medium heat. Add chopped onion and sauté until softened, about 4 to 5 minutes.

Drain the canned pineapple tidbits, reserving the juice. Stir the pineapple tidbits, cooked brown rice, currants, macadamia nuts, and crystallized ginger into the softened onion until well combined.

Divide the rice stuffing evenly among the four Cornish hens, spooning it loosely into the cavities without packing too tightly.

Place the stuffed hens breast-side up on a roasting pan. In a small bowl, whisk together the reserved pineapple juice, chicken broth, and 6 ounces of the red pepper jelly (about half the jar) until smooth.

Brush the hens with half of the pineapple-jelly mixture, reserving the remainder for basting.

Roast the hens in the preheated 375°F oven for 40 to 45 minutes, basting with the remaining pineapple-jelly mixture halfway through cooking.

In a small saucepan, gently warm the remaining red pepper jelly over low heat, stirring occasionally until it reaches a glaze consistency.

Transfer the roasted hens to a serving platter. Brush or spoon the warm red pepper jelly glaze over the top of each hen before serving.