• 1 Pineapple
• 1 bag of Manomasa Chargrilled Pineapple & Arbol tortilla chips
• 400g of tinned sweetcorn, drained
• 1 green pepper, chopped into chunks
• 70g of black olives
• 2 spring onions
• 2 medium tomatoes, finely chopped
• 2 red jalapeno peppers, seeded and chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon finely chopped fresh coriander and pineapple juice to garnish (optional)
Photography David Loftus | Recipes and styling Julia Azzerello