Kentucky’s spring squirrel season always yields a few young, tender gray squirrels that are perfect for the grill. For a perfect summer recipe, we marinate the squirrel overnight in a blend of Hawaiian-style flavors, then slowly grill for plenty of smoky flavor. The pineapple juice in the marinade helps tenderize the meat.

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The overnight marinade adds flavor and tenderizes the squirrel, making it perfect for the grill. Images by author

We serve this one over white rice and add some grilled pineapple slices for a bit of sweetness to complement the squirrel. Top with a bit of soy or teriyaki sauce and a sprinkle of sliced green onions before serving.

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You want younger squirrels for this recipe. They marinate well and cook through quickly without drying out and getting tough. Save those older squirrels for long, slow cooking methods like stews, soups, or dumplings.

Quarter the squirrels into leg and back pieces.

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Quarter the young squirrels into back and leg sections.

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.

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Marinade the squirrel overnight in the refrigerator.

Grill at a fairly low temperature, around 275-300 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.

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Grill the squirrel just until cooked through and add the pineapple slices to the grill for the final few minutes.

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.

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