Clean and cut the mushrooms into slices. Drain the pineapple and cut it into smaller pieces.

Clean the meat and cut it finely. Heat the oil in a pan. After a while, add the meat. Fry until it loses its raw color, stirring occasionally.

Then add mushrooms, pineapple, canned tomatoes (with juice), coconut milk, and drained corn. Season to taste with chili. Cook over moderate heat until all ingredients are soft and the sauce thickens, about 15 minutes, stirring occasionally. At the end, season to taste with salt. Mix.

Serve on a plate.