In a small bowl, place the olive oil. Season to taste with smoked sweet paprika, chilli, and curry. Mix.

Clean the meat and cut it into small pieces. Put it in the bowl and coat each piece in the prepared marinade. Set aside.

In a small dish, place the yogurt, mustard, sweetener, and a pinch of salt. Mix thoroughly until the ingredients are combined.

Grate the cheese or chop it finely. Peel and finely chop the onion. Wash, dry, and cut the lettuce into strips or tear it into small pieces.

Prepare the pineapple – if using canned pineapple, drain it; if using fresh, cut off a slice, peel it, and remove the hard parts from the center. Heat a non-stick pan over medium heat. After a while, add the pineapple and fry until lightly browned, about 2-3 minutes per side. Remove the pineapple from the pan and cut it into small pieces. Set aside.

Put the marinated meat on the heated pan. Fry until properly cooked, about 5-10 minutes (depending on the size of the pieces). Stir frequently. Transfer the cooked meat to a bowl and set aside.

On a plate, evenly spread the lettuce, onion, pineapple, drained corn, meat, sauce, and cheese.