2 to 3 young squirrels
2 to 3 young squirrelsquartered
1/2 cup brown sugar
1/2 cup pineapple juice
1/2 cup soy sauce
1/2 cup water
7 ounces coconut milk
Half bunch of green onions chopped (save some for garnish)
1 teaspoon minced garlic
1 teaspoon sesame oil
1 can sliced pineapple (use the juice in the marinade)
Additional soy or teriyaki sauce for drizzling to taste
Quarter the squirrels into leg and back pieces.
Mix the brown sugar, pineapple juice, soy sauce, water, coconut milk, green onions, garlic, and sesame oil together. Place the squirrel in a glass or plastic container, or a gallon-sized zip-style bag. Pour over the marinade. Marinate the squirrel overnight.
Grill at a fairly low temperature, around 275 degrees, for 10 to 15 minutes per side or until the squirrel is just cooked through. With about 10 minutes of grill time remaining, add the pineapple slices to the grill. Grill the slices for 5 minutes per side. Serve the squirrel over rice and surround with grilled pineapple. Top with additional soy or teriyaki sauce and additional sliced green onions.