1/4 cup unsalted butter, softened 2-1/2 Tablespoons chili powder 1 clove garlic, minced and mashed with 1/4 teaspoon salt 2 teaspoons pineapple juice 1/4 teaspoon red pepper flakes Pinch of sugar 2 cornish hens, split lengthwise with backbone removed 1/4 cup pineapple juice Salt
Preheat oven to 450 degrees F.
In a small bowl, combine butter, chili powder, garlic, pineapple juice, red pepper flakes and sugar. Loosen skin of breasts and legs and rub meat with flavored butter. Rub a fair amount of left-over butter all over outside of hens. Sprinkle hens with salt.
Place hens, skin side up, in a roasting pan and roast for about 25 minutes.
Melt remaining butter with 1/4 cup of pineapple juice and baste hens throughout cooking time.
Remove the back from the hens by cutting each side of backbone with kitchen shears.