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1
Sprinkle insides of hens with 1/4 teaspoon salt; set aside.
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2
Drain pineapple, reserving juice.
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3
In a bowl, combine the pineapple, bread cubes, celery and coconut.
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4
Add 6 Tablespoons butter; toss to coat.
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5
Loosely stuff hens; tie legs together with kitchen string.
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6
Place on a rack in a greased shallow roasting pan.
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7
Place remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.
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8
Add poultry seasoning and remaining salt to remaining butter.
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9
Spoon some of the butter mixture over hens.
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10
Bake, uncovered at 350 degrees for 40 minutes, basting twice with butter mixture.
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11
Stir steak sauce and reserved pineapple juice into remaining butter mixture; baste hens.
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12
Bake reserved stuffing with hens for 30 minutes; baste hens twice.
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13
Uncover stuffing; baste hens with remaining butter mixture.
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14
Bake 15-20 minutes longer or until meat themometer reads 185 degrees for hens and 165 degrees for stuffing in hens.
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15
Remove hens from pan; keep warm.
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16
Pour drippings into a saucepan; skim fat.
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17
Combine cornstarch, brown sugar, water and lemon juice until smooth; add to the drippings.
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18
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
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19
Serve sauce with hens and stuffing.
