and cut the squirrels, chopping off their heads and
tails. Trim fat and remove the bones.
green onions diagonally into 1-inch pieces; slice
red pepper into 1/2-inch thick slices.
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.
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.
recipe yields 4 servings.