Corn & Pineapple Salad Recipe

Name: Corn & Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 cup sweet whole kernel corn; 1/4 cup green bell pepper, cut into pieces to the same size of corn; 1/4 cup red bell pepper, cut into pieces to the same size of corn; 2 pineapple slices, cut in chucks of 2 cm cubes; 2 green chilies; 1 tablespoon lemon juice; 2 tablespoons pineapple juice; 1/4 cup fresh cilantro leaves; 1/2 teaspoon salt; 1/2 teaspoon black pepper, Fresh ground to taste

Servings: persons

1 cup sweet whole kernel corn
1/4 cup green bell pepper, cut into pieces to the same size of corn
1/4 cup red bell pepper, cut into pieces to the same size of corn
2 pineapple slices, cut in chucks of 2 cm cubes
2 green chilies
1 tablespoon lemon juice
2 tablespoons pineapple juice
1/4 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon black pepper, Fresh ground to taste

1
Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
2
Cut green bell pepper and red bell pepper into pieces to the same size of corn.
3
Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
4
Chop green chillies. Clean, wash and chop cilantro.
5
Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
6
Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sweet whole kernel corn, 1/4 cup green bell pepper, cut into pieces to the same size of corn, 1/4 cup red bell pepper, cut into pieces to the same size of corn, 2 pineapple slices, cut in chucks of 2 cm cubes, and more.

Yes, Corn & Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn & Pineapple Salad

How did you like this recipe?

Frequently Asked Questions