Ingredients
- Medium-sized pineapple 1
- SpinneysFOOD Red Capsicum 1
- Small red onion 1
- Small jalapeño pepper 1
- SpinneysFOOD Fresh Coriander A handful
- Corn cobs 2
- Lime 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
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."
Pineapple and corn salad in pineapple halves
Salad 15 Mins Prep · 10 Mins Cook
- Halve the pineapple lengthways. Using a tablespoon or melon baller, scoop out the pineapple flesh, leaving two hollowed out halves. Dice the pineapple flesh.
- Deseed and dice the capsicum. Peel and dice the onion. Deseed and finely chop the jalapeño. Finely chop the coriander leaves. Dehusk the corn.
- Preheat a grill or griddle pan over a medium high heat.
- 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.
- Add the pineapple, capsicum, onion, jalapeño and coriander to the same mixing bowl.
- Juice the lime and place it in a small bowl along with the olive oil and salt. Stir to combine.
- Pour the dressing over the salad and toss well.
- Place the salad in the pineapple halves.
- Serve immediately, garnished with extra coriander leaves, if desired.