Rinse hens and pat dry, removing innards; lightly salt and pepper inside and out.
Sprinkle pineapple chunks lightly with curry powder and stuff hens.
Truss hens and close cavity. Tie wings to body and legs to tail.
GRILL: Balance on spit and secure with holding forks. Grill over medium coals or on rotisserie in gas grill set at medium for 45 minutes to 1 hour, basting occasionally with melted butter mixed with lemon juice.
OR BAKE: Place bird on rack and bake in 325 dg oven for one hour or until tender, covering with foil if becoming too brown. Baste occasionally with butter/lemon mixture.
I have been told internal temperature should reach 160 dg., but have not tried this method.