Pineapple Corn Salsa

prep time: 15 minutes


  1. Cut the pineapple in half
  2. Scoop out the pineapple flesh and keep to one side
  3. Empty half the bag of Manomasa Chargrilled Pineapple & Arbol tortilla chips into a serving bowl
  4. With the rest of the chips left in the bag, crush into little pieces
  5. Chop the green pepper into chunks
  6. Slice the spring onions
  7. Halve, deseed and finely dice the tomatoes
  8. Slice the black olives
  9. Halve the jalapenos, deseed and finely chop
  10. Add the drained sweetcorn, pepper, onions, tomatoes, olives and jalapenos into the bag of crushed tortilla chips
  11. Sprinkle salt and pepper into bag
  12. Shake bag gently, until all ingredients are mixed with the tortilla chips
  13. Pour the corn salsa into the pineapple casing
  14. Garnish with chopped coriander and pineapple juice (optional)


• 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)

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Photography David Loftus | Recipes and styling Julia Azzerello