Source: dLife

Sweet and sour shrimp cooked in parchment.

Servings

8 oz Pineapple, chunks, canned, with juice , unsweetened
1 oz honey
2 tbsp fresh lemon juice
1 tbsp low sodium soy sauce
1 tbsp Vinegar, red wine
1 tsp cornstarch
1 tsp fresh ginger root , peeled and minced
2 cup fresh mushroom slices
0.25 cup fresh chopped green onion
24 raw medium shrimp , peeled and deveined

1 Separate pineapple from juice, saving juice. Mix together pineapple juice, honey, lemon juice, soy sauce, vinegar, cornstarch, and gingerroot. Toss together mushrooms and green onions.
2 Cut out 8 (15-inch) square pieces of parchment paper. Fold squares in half, then open flat. Arrange shrimp on paper. Spoon pineapple chunks in the middle of each piece of parchment. Spoon 1/4 cup mushrooms mixture over pineapples along with 1 teaspoon pineapple juice mixture.
3 Fold paper and secure edges to form a package. Bake at 400 degrees F for 10 minutes, or until golden and puffy. Cut open and serve right away.

These can be made into 4 main dish servings as well.