Place the pineapple chunks and juice in a blender and whiz to a puree, then remove from the blender and put on the side.
Heat a wok over high heat until it starts to smoke and than add half of the oil to it. Add the prawns and stir-fry for 2-3 minutes or until they turn pink, then set aside
Stiry-fry the ginger and the chili in the remaining oil for a few seconds, add the onion to it and stir-fry for another minute or so or until softened.
Add the pineapple puree and let the sauce reduce for a minute. Stir in the pepper chunks and bean sprouts and cook for another minute
Season to taste with salt and pepper and add the lime juice and the honey. Add the prawns and heat together. Check the seasoning and add salt and pepper if necessary and sprinkle with the spring onion.
Serve with jasmine rice or cauliflower rice if not using rice