Preheat the oven to 90°C and line a rack over a baking tray with greaseproof paper.
Bake pineapple pieces in a single layer for three hours until dried and chewy, then cool.
Sauté spring onions, ginger, and garlic in one tablespoon of oil until golden.
Add pepper, black beans, soy sauces, lime juice, sugar, and salt; boil then simmer for two minutes.
Coarsely purée the sauce in a blender and set aside.
Fry prawns in remaining oil over high heat until crisp and browned.
Toss prawns with the pepper sauce and 30ml of water until well coated.
Arrange prawns on a plate and garnish with jicama, pea shoots, and dried pineapple.