Pigeons with Pineapple

Pat the pigeons or squab dry with paper towels and season generously all over with salt and pepper.

In a heavy-bottomed skillet or Dutch oven, melt a generous knob of butter over medium-high heat until it begins to foam.

Place the seasoned pigeons breast-side down in the hot butter and sear until deeply golden brown, then turn to brown all sides evenly.

Reduce the heat to medium-low, pour the pineapple juice over the birds, and cover the pan with a tight-fitting lid.

Braise the pigeons in the pineapple juice, basting occasionally with the pan juices, until the meat is cooked through and tender.

Remove the lid, increase the heat to medium-high, and allow the pineapple juice to reduce and thicken into a glossy glaze, turning the birds to coat them evenly.

Add an additional pat of butter to the pan and swirl to incorporate it into the glaze for extra richness and shine.

Remove the pigeons from the heat, let them rest briefly, then serve with the remaining pineapple glaze spooned over the top.