4 Cornish game hens
Salt and pepper
2 tbsp. melted butter
1 (20 oz.) can pineapple chunks
1/2 c. orange marmalade
1 tbsp. cornstarch
1 tbsp. butter
2 tbsp. lemon juice
3 bananas, cut in chunks
2 tbsp. Cointreau or orange juice
4 c. hot cooked rice

Cut hens in half lengthwise, sprinkle with salt and pepper. Place cut side down on rack in shallow pan. Brush with 2 tablespoons melted butter. Bake at 325 degrees for 50 minutes.

Drain pineapple; mix juice with marmalade in saucepan. Heat until marmalade melts. Dissolve cornstarch in lemon juice, add to marmalade mixture. Cook, stirring constantly, until thick and clear. Stir in butter, bananas, pineapple, and liqueur. Spoon over baked hens; bake 10 more minutes. Serve over hot rice. 4-8 servings.