Created by Spinneys
Prep time 15 minutes
Cook time 10 minutes
Serves 4
Cuisine Salad
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 376
Fat 9.3g
Saturates 1.3g
Protein 7.4g
Carbs 77.5g
Sugars 39.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Cooking Instructions

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1

Halve the pineapple lengthways. Using a tablespoon or melon baller, scoop out the pineapple flesh, leaving two hollowed out halves. Dice the pineapple flesh.

2

Deseed and dice the capsicum. Peel and dice the onion. Deseed and finely chop the jalapeño. Finely chop the coriander leaves. Dehusk the corn.

3

Preheat a grill or griddle pan over a medium high heat.

4

Grill the corn for approx. 10-12 minutes, turning occasionally, or until the kernels are charred. Remove the corn from the grill and allow to cool for a few minutes. Using a sharp knife, slice the kernels off the cobs and transfer to a large mixing bowl.

5

Add the pineapple, capsicum, onion, jalapeño and coriander to the same mixing bowl.

6

Juice the lime and place it in a small bowl along with the olive oil and salt. Stir to combine.

7

Pour the dressing over the salad and toss well.

8

Place the salad in the pineapple halves.

9

Serve immediately, garnished with extra coriander leaves, if desired.