8 (1-¾) pound Cornish game hens
6 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 (8-ounce) can crushed pineapple, drained
½ cup maple syrup
¼ cup lemon juice
3 tablespoons Dijon mustard
1 tablespoon soy sauce
Preheat oven to 350 degrees. Arrange hens, breast side up, in 2 9 x 13 baking pans. Drizzle hens with oil and sprinkle with salt and pepper. Bake uncovered for 25 minutes.
In a medium saucepan, whisk pineapple, maple syrup, lemon juice, mustard and soy sauce. Baste hens with pineapple mixture and cook for an additional 45 minutes, basting every 20 minutes with more glaze.
Transfer hens to serving platter. Pour pan juices and any remaining pineapple glaze into a saucepan. Bring to a boil. Reduce heat to medium and cook until pineapple sauce is reduced to about 2/3 cup, about 8 minutes.
Serve sauce with hens.