4    Cornish game hens
4    Cloves garlic; crushed
1    Onion; quartered
Salt and pepper
1 cn (20-oz) chunk pineapple in
-juice
1/4 c  Mango chutney
1 ts Tarragon
Spicy rice

Preheat oven to 400F. Stuff cavity of each hen with garlic clove and onion
quarter. Tie legs with string. Sprinkle with salt and pepper. Place in
roasting pan. Cover with foil. Roast for 30 minutes. Drain pineapple,
reserving juice. Combeing 2 tablespoons of the reserved juice with mango
chutney and tarragon (reserve remaining juice and pineapple for Spicy
Rice). Brush hens with chutney glaze. Roast 15 minutes longer. Serve with
Spicy Rice.