Place the rice, water and curry powder in a medium pot. Set over medium-high heat and bring to a boil. Cover, turn the heat to its lowest setting, and steam rice 15 minutes, or until tender. Spoon and spread the rice on a wide plate and cool to room temperature.
Transfer rice to a bowl. Add remaining ingredients, except prawns and 2 Tbsp. oil, and toss to combine. Cover and refrigerate salad until ready to serve. (Can be made a few hours before needed.)
Preheat barbecue or indoor grill to medium-high. Toss salad again and then arrange in a decorative dish. Toss prawns with the 2 Tbsp. oil; season with salt and pepper. Grill 1 to 2 minutes per side, or until cooked through. Arrange prawns on top of the salad and serve.
Note: When draining the pineapple tidbits, save the juice and use in this recipe.
Recipe Options: Instead of prawns, top this salad with an equal amount of grilled scallops, or use a mix of grilled prawns and scallops. Instead of currants, try raisins in the salad. Make the salad as spicy as you like, by choosing mild, medium or hot curry powder to flavour it.