Corn chips and Salsa



  • ½ of 1 large fresh pineapple
  • 1 tablespoon Taylor Pass Mānuka Blend Honey
  • 1 large red chilli – deseeded and thinly sliced
  • ¼ red onion – finely diced
  • 1 firm avocado, cut into small cubes
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Handful fresh mint – roughly chopped
  • Handful fresh coriander – roughly chopped
  • Flaky sea salt and cracked black pepper
  • Olive oil


  1. Cut all the skin from the pineapple using a sharp knife.
  2. Remove any hard brown bits that remain. Cut the pineapple into slices. Remove the very tough core.
  3. Add a little olive oil to a sauté pan over a high heat.
  4. Cook the pieces of pineapple until a little charred on each side.
  5. Finely chop the pineapple, drizzle with the honey and add to a large bowl along with the red onion, chilli, avocado, lime juice and olive oil. Toss well.
  6. Add the mint and coriander just before serving. Season generously.
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