For the prawns, combine the oil, Honey & Soy Marinade, lime juice, garlic and sugar. Place prawns in a non-metallic bowl and pour over the Honey Soy mixture. Marinate for 20 minutes, covered, in refrigerator

Meanwhile, heat a barbecue grill to medium heat. Remove prawns from marinade and pat dry with paper towels to help prevent burning. Reserve marinade

Barbecue the prawns for 1-2 minutes each side, (depending on size) or until cooked through, basting with reserved marinade

Serve rice onto a large plate and arrange prawns and lemon wedges on top. Serve with the sweet and sour sauce on the side

For the sweet and sour sauce, heat oil in a medium saucepan. Add onion and carrot and cook over medium heat for 1-2 minutes. Take care not to brown

Meanwhile, mix corn flour with 2 tablespoons of the reserved pineapple juice. Set aside

Add vinegar, tomato sauce, soy sauce, ginger and sugar to the onion and carrot mixture. Bring to the boil

Add pineapple pieces, remaining pineapple juice and the corn flour mixture. Stir until thickened

Add capsicum and chilli and cook for a further 1-2 minutes.Set aside