Let’s hear it for Butcher Babe, the Southern chef who treats meat like the belle of the ball. Fusing classic French technique with the bountiful larder of the American South (and a heavy-handed dose of rebellion), Loreal Gavin’s cookbook is a pleasure to read and cook your way through. You’ve definitely never made a swineapple before, so get moving!

I remember the first time I saw a pineapple growing in the wild. I was surprised by the fact that it grew close to the ground in a strange spikey bush in the middle of nowhere on Maui. I was farming for a month on the Hana side of the island and I fell in love with the island and the flavors that originated there. This showstopping dish embodies those feelings all over again every time I make it. This recipe takes a little bit of love. It’s worth every drop of sweat though, I promise. Mahalo!

Reprinted with permission from The Butcher Babe Cookbook