Heat a wok until smoking and add 30ml of groundnut oil.
Stir-fry prawns for 4 minutes until pink and cooked through.
Remove prawns from the wok and set them aside.
Heat the remaining oil and stir-fry ginger and chilli for 30 seconds.
Add onions and stir-fry for 3 minutes until softened.
Blend pineapple and juice in a food processor until smooth.
Pour purée into the wok and simmer for 2 minutes.
Add peppers and beansprouts and mix well.
Season with salt, pepper, lime juice, and honey.
Return prawns to the wok and stir through the sauce.
Sprinkle with sliced spring onions.
Serve the stir fry onto plates with steamed jasmine rice.