Step 1Combine the pineapple juice and tamari in a small saucepan, and bring to the boil. Simmer for 5–6 minutes to form a thin sauce.
Step 2Meanwhile, heat sesame oil in a large non-stick frying pan. Add ginger, chilli, kaffir leaves (if using), capsicum, zucchini and edamame.Stir-fry for 2–3 minutes, then add the prawns and cook for a further 2–3 minutes, or until prawns are almost cooked through.
Step 3Add the pineapple pieces and sauce to the pan, and stir gently to heat through.
Step 4Heat rice according to packet instructions. Divide rice among 4 serving plates. Serve with prawn and pineapple stir-fry, and garnish with fresh coriander leaves (optional).