Fresh Pineapple Salsa

I thought this would be tangy and refreshing. I made this for an appetizer and used the left overs over grilled chicken.

2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeno pepper
1 medium pineapple
1 lime
1/2 tsp. salt
lime tortilla chips or Lay's jalapeno flavored tortilla cups

• Hull and remove seeds form tomatoes. Dice tomatoes, onions, cucumbers. Chop cilantro. Combine tomatoes, onion , cucumbers, and cilantro in bowl. cut jalapeno in half length wise and remove seeds. Finely chop jalapeno and add to the bowl.
• Slice top and bottom off pineapple to create flat base. Core and peel pineapple. Set aside half of pineapple for another use. Dice pineapple flesh, juice lime to measure about 2 tsp juice. Add pineapple, lime juice and salt to bowl. Mix thoroughly until combined.
• Yield 16 servings (3 cups)

Adapted from Pampered Chef's Spring/summer 2009 season's best recipe collection.