Pigeons with Pineapple

== Ingredients ==
* ½ a ripe pineapple
* 4 squabs (young pigeons)
* ¼ cup butter
* ¼ cup paste
* 4 tbsp brandy or rum if preferred
* salt to taste
* pepper to taste
* ½ cup pineapple juice
== Directions ==
# Peel, slice and dice pineapple.
# Wash and dry squab.
# Into each body cavity put 1 tablespoon pate and a piece of pineapple.
# Close cavity and rub squabs with salt and pepper.
# Melt ½ of the butter in a heavy casserole and brown the squabs.
# Do not prick the skins.
# Flame with 1 tablespoon brandy or rum (heat, ignite and pour over squabs).
# Pour in the remaining butter, and roast squabs in 350°F oven uncovered, basting often, for about 45 minutes.
# While squabs are roasting, poach slices of pineapple in the rest of liquor for 10 minutes.
# Arrange slices on the squabs to serve.
Category:Bahamian Meat Dishes
Category:Pigeon Recipes
Category:Pineapple Recipes
Category:Brandy Recipes
Category:Rum Recipes
Category:Recipes that need photos