Shrimp Skewers

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Want to learn how to make the perfect finger food? Then watch as Chef Kate Honeyman shows you how to make a sweet snacktime treat: Shrimp Skewers with Pineapple.

INGREDIENTS:
1/4 pound cooked shrimp, peeled and deveined with tail on (about 16 pieces of 21-25 count)
8 oz. can pineapple chunks in juice, drained
2 cups whole spinach leaves
1-2 tbsp teriyaki sauce
freshly cracked black pepper to taste

TOOLS:
16 skewers or toothpicks

REMEMBER THAT IT’S IMPORTANT TO ALWAYS COOK UNDER ADULT SUPERVISION. SOMETIMES WE USE OBJECTS THAT COULD BE HARMFUL, LIKE A KNIFE, SO DON’T EVER ATTEMPT TO DO THESE RECIPES ALONE.

Wrap 1 shrimp and 1 pineapple chunk in a spinach leaf, with the shrimp tail sticking out, and fasten with a small skewer or toothpick. Repeat with the remaining skewers.
Arrange the skewers on a serving platter, Drizzle with teriyaki sauce and sprinkle with pepper. Use any leftover spinach leaves as a garnish on the service platter, and serve immediately.