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

Sprinkle cut hens with salt and pepper. Brush with melted butter. Bake at 325 degrees for 1 hour. In the meantime, drain pineapple. Mix pineapple 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 2 tablespoons butter, banana, pineapple chunks and liqueur. Spoon sauce over hens. Serve over hot cooked rice.