Step 1

Heat a large, heavy griddle over a high heat, and lay the pineapple slices on top for 3 or 4 minutes until charred. Turn ever minute or so, then remove to a cutting board and cool.

Step 2

Add the sliced peppers to the griddle for 3 or 4 minutes, just until soft and char marked. Turn once halfway through cooking.

Step 3

Add the chunks of onion to the griddle for 3 or 4 minutes, cooking until they begin to lose their opaqueness and are char marked. Turn once halfway through cooking.

Step 4

In a food blender, mix the garlic and chilies with a pinch of salt just to make a coarse paste. Add the ginger, then mix until combined.

Step 5

In a large bowl, mix the chilli paste with 1 teaspoon oil. Add the prawns and stir in to coat well.

Step 6

Heat a wok over medium high heat. Add the oil and prawns and stir fry for 4 – 5 minutes until cooked through and no longer pink.

Step 7

While the prawns are cooking, chop the cooled pineapple into bite-sized chunks.

Step 8

In a small bowl, combine the pineapple juice, vinegar, soy sauce, cornstarch and a tablespoon of water. Add to the wok with the chargrilled pineapple, peppers, onion and peas. Bring everything just to a boil, then simmer lightly over a low heat for another 2 minutes or so, until thickened and reduced a bit.

Step 9

Sprinkle with the cilantro and squeeze the lime over the top, and then serve.