Ingredients :
1 2-pound Cornish hen, butterflied and flattened
1 teaspoon salt
1 tablespoon vegetable oil
5 shallots, sliced
3 cloves garlic, sliced
1 teaspoon shrimp paste
½ teaspoon sugar
1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
2 teaspoons pineapple juice
2 cups chopped fresh pineapple

Method :
Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste. Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes. Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.