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.