Half, de-seed and finely slice the peppers length-ways.
Pick the coriander leaves and reserve in cold water to keep fresh.
Peel the garlic and De-seed the chillis.
Peel, finely chop the ginger,
Place Ginger, chilli and garlic into a pestle and mortar and grind with a pinch of salt to a rough paste. Add the paste to the prawns and mix.
Peel and slice the pineapple length-ways into 8 wedges, then cut out and discard the woody core.
Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove and cut into bite sized chunks.
Add the peppers to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.
Heat a little oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through.
In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers. Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced.
Wash the rice in plenty of cold water for around 3 min.Place in a saucepan with 450 ml of water. Leave to sit,undisturbed for 10 min. Then, bring to a boil with a lid on. Once boiling,turn down to a simmer for 10 min.
Take off the heat and leave to steam, with the lid on, for a further 10 min.
«Once you have taken the rice off the heat, be sure NOT to remove the lid for at least 10 min! The steam will escape and your rice will not be properly cooked.»