Cut chicken into large bitesize pieces.
Peel and devein the prawns.
Drain apricot halves and pineapple slices, reserving the juice.
Cut the pineapple slices into 4.
Thread the prepared chicken, prawns and fruit alternately onto metal skewers.
Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
Pour mixture over kebabs and marinate 30 minutes.
Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
Serve Chicken and Prawn kebabs immediately.