Mix all salsa ingredients and season with salt and pepper to taste. Add jalapeños for heat, if desired. Chill until ready to serve.
PREPARE MAIN DISH:
Cook the wild rice according to package directions.
Heat the olive oil in a large skillet. Sauté the carrots, celery and shallots in the olive oil. When the vegetables are translucent, add the wild rice and salt and pepper to taste, and cook until rice is warm.
Heat the grill to medium-high heat. Grill the swordfish and pineapple on the hot grill 5 to 8 minutes (flipping halfway through). When done, swordfish flakes easily with a fork. Grill the pineapple just until you get some good grill marks on each side.
Scoop rice onto four plates, top with grilled swordfish and a dollop of mango salsa. Garnish with grilled pineapple.