Pineapple Salsa

Servings: 4 cups

   2      cups          pineapple, fresh, chopped fine
   1      cup           tomato, seeded and diced
     1/2  cup           cucumber, peeled, seeded, dice
     1/4  cup           shallot, chopped fine
   3      tablespoons   cilantro, fresh, chopped fine
   1      tablespoon    jalapeno, chopped fine
   1 1/2  tablespoons   red wine vinegar
   1      teaspoon      extra virgin olive oil
     1/8  teaspoon      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. Serve salsa with chicken, pork, or shrimp.