Fresh and zesty recipe for a Pineapple, Tomato and Corn Salad

1 x 410 g can Rhodes Quality Pineapple Rings, drained
4 Spring onions, chopped
200 g Assorted cherry tomatoes, halved
1 x 410 g can Rhodes Whole Kernel Corn
½ Cucumber, deseeded and diced
15 g Fresh coriander, chopped
½ Lime, juiced
62.5 ml (¼ cup) Olive oil
½ Red chilli, finely chopped
Salt and pepper

How to
Heat a griddle pan, then add the pineapple rings and char grill on both sides.

Remove from the heat, then chop roughly before combining with the rest of the ingredients.

Toss well and serve immediately.


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Recipe created by chef Zola Nene. For more recipe suggestions visit: