PINEAPPLE SALSA

2 cups finely chopped fresh pineapple
1 cup seeded diced unpeeled tomato
1/2 cup peeled seeded, and diced cucumber
1/4 cup finely chopped shallot
3 tbsp chopped fresh cilantro
1 tbsp finely chopped jalapeno pepper
1 1/2 tbsp red wine vinegar
1 tsp extra-virgin olive oil
1/8 tsp salt
1 clove garlic, minced

Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for 1 hour.

Serving Ideas: Serve salsa with chicken, pork, or shrimp.

Yield: 4 cups (serving size: 1/2 cup)
Source: Cooking Light, March/April 1993