Remove leaves from the corn. Wash the corn and cut into slices of about 1 cm thickness. Halve slices and cook in boiling salted water for about 20 minutes. Prepare rice in boiling salted water according to package instructions
In the meantime, peel the pineapple, quarter it and cut out the stalk. Cut the flesh into pieces. Wash the flesh, dab dry and cut into strips. Season with salt and pepper. Heat oil in a pan. Fry the meat for 3-5 minutes while turning it. Remove from the pan. Fry the pineapple in the frying pan for about 2 minutes. Deglaze with broth. Remove from the pan
Clean the salad, wash and spin dry. Wash coriander, shake dry and chop finely, except for a few leaves for garnishing. Drain rice. Mix with meat, pineapple, chopped coriander and chili sauce. Season to taste with salt and pepper. Drain the corn, drain and fold in with the salad. Arrange on plates. Sprinkle with coriander leaves and pepper berries