Pineapple Teriyaki Grilled Cornish Hens

Total Time: 35 minutes
Serves: 6
Pineapple Teriyaki Grilled Cornish Hens
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  • 2 Cornish hens
  • salt
  • pepper
  • ¼ cup Kikkoman Teriyaki Sauce
  • 1 ripe pineapple, sliced


  1. Butterfly hens using a pair of kitchen shears. Cut down the backside of the Cornish hen along the backbone on each side. Remove backbone completely. Flip hen over and lay flat.
  2. Pat hens dry with paper towels, and season thoroughly with salt and pepper.
  3. Fire up grill.
  4. Add oil in iron cast skillet and place hens inside, skin side up. Place skillet over grill and let hens start to sizzle and add 2-3 pineapple slices.
  5. Flip hens skin side down, to crisp skin, once desired crispness is reached flip hens once more skin side up and add teriyaki sauce.
  6. Remove skillet from heat once hens’ internal temperature reaches 165 F. Remove hens from skillet and let them rest 5-10 minutes and cover with aluminum foil. While hens are resting, stir-fry remaining pineapple slices and serve with hens.
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