Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        unsweetened pineapple chunks -- (1 can) undrained
   2      tablespoons   honey
   2      tablespoons   fresh lemon juice
   1      tablespoon    low-sodium soy sauce
   1      tablespoon    red wine vinegar
   1      teaspoon      cornstarch
   1      teaspoon      minced peeled gingerroot
   2      cups          sliced mushrooms
     1/4  cup           thinly sliced green onions
   2      dozen         medium shrimp -- peeled and deveined
                        (1 pound)

Preparation:

Drain pineapple, reserving juice; set pineapple aside. Combine pineapple juice, honey, and next 5 ingredients (honey through gingerroot) in a bowl; stir well. Combine the mushrooms and green onions in a small bowl; toss well. Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, near the fold. Top each serving with 1/4 cup mushroom mixture. Drizzle 1 teaspoon pineapple juice mixture over each serving; discard remaining juice mixture. Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 400F for 10 minutes or until puffed and lightly browned. Yield: 8 appetizers.