Skin and cut the squirrels. Chop off the squirrels 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 olive oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to
bowl. In same skillet over medium-high heat, Add 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, 1/2 cup
orange juice, tomato paste, and arrowroot. 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. Makes 4 servings.