1 Peel the pineapple and cut into 1 centimeter chunks
2 In a large saucepan, softly fry the onion and chilli until softened and add the pineapple.
3 Add the sugar, the grated ginger, 1/2 teaspoon of salt, vinegar and water and bring to a boil. Slowly cook for 20 minutes.
4 Meanwhile, mix the shrimps with the vegetable oil in a bowl and season with salt. Thread 3 prawns on each skewer and grill on a barbecue for 2-3 minutes on each side.
5 Meanwhile, mash the pineapple mixture until you have a rough chutney. Add the chutney to a small bowl and finish with the zest of 1/4 lime, coriander and spring onion
6 Grate the zest of the remaining lime over the prawns and take them off the barbecue. Serve the prawns with the pineapple chutney and finish with lime wedges.
