Pineapple-Stuffed Cornish Hens

Sprinkle inside of hens with half the salt; set aside.

Drain pineapple, reserving juice. In a bowl, combine the pineapple, bread cubes, celery and coconut. Add 6 tablespoons butter; toss to coat.

Loosely stuff hens; tie legs together with kitchen string. Place on a rack in a greased shallow roasting pan. Place remaining stuffing in a greased 1-1/2-cup baking dish; cover and set aside.

Add poultry seasoning and remaining salt to remaining butter. Spoon some butter mixture over hens. Bake, uncovered, at 350 degrees F for 40 minutes, basting twice with butter mixture.

Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens. Bake reserved stuffing with hens for 30 minutes; baste hens twice.

Uncover stuffing; baste hens with remaining butter mixture. Bake 15-20 minutes longer or until a meat thermometer reads 185 degrees F for hens and 165 degrees F for stuffing in hens. Remove hens from pan; keep warm.

Pour drippings into a saucepan, skim fat. Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with hens and stuffing.