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Peel and devein the king prawns, leaving the tails on.
In a bowl, mix the prawns with cornflour, egg, and breadcrumbs to coat.
Heat vegetable oil in a pan and fry the prawn balls until golden brown.
Remove the prawn balls and set aside.
In the same pan, sauté the onion and red pepper until softened.
Add the pineapple chunks, tomato ketchup, rice vinegar, soy sauce, brown sugar, garlic, and ginger.
Simmer the sauce until thickened.
Add the fried prawn balls back to the pan and coat them in the sweet and sour sauce.
Serve hot with rice or noodles.