Pineapple Salsa

1 cup Pineapple, fresh, diced

2 medium shallots, diced

1 can Rotel diced tomatoes and green chilies, mild, drained

1 garlic clove, finely chopped

1 Tbsp extra virgin olive oil

1 lime, juiced

1 Tsp cilantro

1 Tsp cumin ground

Freshly cracked sea salt to taste

Mix ingridents in glass or plastic bowl.  Refrigerate in airtight container up to one week.  Let sit two hours before serving to allow ingridents to blend.

Serve with chips or on top of chicken or fish.