Preparation:
In a small bowl, combine pineapple juice, sugar, soy sauce and mustard; mix well. In heatproof bowl mix 2 tbs juice mixture with crushed pineapple; place on side of grill to heat. Split hens in half lengthwise; brush with butter.
Starting skin side up, grill hens 6 inches from coals 40 to 50 minutes or until fork-tender, turning and basting with butter every 10 minutes. Brush all over with remaining juice mixture; grill 5 minutes.
Serve with hot pineapple mixture.
Under the grill in the house: Brush hens with butter and grill skin side up at 350 F on the grill pan rack 6 inches from the heat for 20 minutes.
Turn and grill another 20 to 25 minutes or until tender.
Meanwhile, in a small saucepan over low heat, cook crushed pineapple with two tbs juice mixture just until hot. Bush hens with remaining juice mixture; grill 5 minutes longer. |
