2) In a large frying pan over a high heat, heat the peanut oil and add half the prawn mixture. Saute for 3 to 4 minutes and then remove and set aside. Repeat for the second batch of prawns, adding additional oil, if necessary.
3) Add the red peppers and the onions to the pan and saute for 3 minutes, then add the jalapeno, garlic, and the remaining ginger. Stir in the remaining soy sauce and return the prawns to the pan. Heat until warmed through. Divide the mixture between the pineapple boats and serve with the fruit salsa.
For the fruit salsa:
1) In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and chilli flakes.
2) Stir in the diced fruit from the pineapple, onion, red pepper and apricots. Cover and refrigerate for at least 30 mins before serving.