Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside.
Heat the remaining oil, stir fry the ginger and chile, add in the onions and stir-fry until they have softened.
Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed jasmine rice.
Recipe courtesy of Ching-He Huang, 2008