Combine lime juice, fish sauce and 1 teaspoon Five Tastes Stir Fry Shot in a small screw top jar and shake well to make a dressing. Set aside.
Combine prawns and remaining Five Tastes Stir Fry Shot in a bowl, refrigerate and marinate for 10 minutes.
Heat a lightly oiled BBQ plate, non stick frypan or chargrill plate and cook pineapple until golden and caramelised slightly on both sides. Remove and keep warm. Cook prawns for 2 minutes, turning once only.
Arrange pineapple and prawns on a serving platter and top with mango and herbs. Drizzle with dressing and serve garnished with peanuts and chilli.