The revised plan involves a pineapple after you have used a pineapple cutting device that cuts out the meat and makes slices in a couple of easy steps. The marinated hen is then slid down on the core that remains inside the pineapple and open roasted or grilled until done. The finished product is then removed from the stub and the stub can then be discarded. The pineapple in the featured photo shows a bird that sits on a pineapple throne, with part of the pineapple flanking the back side. This promotes the self basting aspect and leaves roasted pineapple to be sliced and served alongside as a side dish.
I open roasted the Cornish hen in a 400 degree oven for about 30 minutes. I then moved it to my smoker and added an elevated, smoky element to the already flavorful protein. The end result is a tender, moist and absolutely delicious meal for one or light dinner for two. I used a Kickin' Chicken' rub with a little heat to marinate the chicken, also a bit of liquid aminos, smashed garlic, freshly cracked pepper and a nice glug of olive oil. I also painted on some of the residual juices with some fresh sage from my herb garden and let those flavors hang out and kiss the bird subtly as it rested.
I love this dish for several reasons, but most appealing is finding another use for my pineapples when I remove the viable fruit. The vessel that remains is still full of flavor and juices that can be a perfect cooking add on. The small tasty bird sits on a throne of golden awesomeness and is fit for a king...or queen, Royal Chicken for the 'commonfolk', Long Live the Queen.