Instructions: Skin and cut the squirrels, chopping off their heads and tails. Trim fat and remove the bones.

Cut green onions diagonally into 1-inch pieces; slice red pepper into 1/2-inch thick slices.

In a 12-inch skillet over medium heat, in 1 tablespoon salad oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to bowl. In same skillet over medium-high heat, in 2 tablespoons oil, cook squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat in skillet.

In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/4 cup cider vinegar, tomato paste, cornstarch, and soy sauce. Stir mixture in the skillet with the squirrels, stirring to loosen any squirrel bits from the bottom of the skillet. Cook until mixture thickens slightly and coats the squirrel. Stir in green onion mixture, heat through. Serve over rice.

This recipe yields 4 servings.

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