Cucumber Salad with Pineapple and Jalapeño

ingredients

• 3/4 cup sugar
• 2/3 cup white vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 cup 0.333 inch pieces peeled cored fresh pineapple
• 1 English hothouse cucumber, cut into 0.333 inch pieces
• 1 carrot, peeled, cut into matchstick-size strips
• 1/3 cup thinly sliced red onion
• 1 tablespoon minced seeded jalapeño chili
• 1 head green leaf lettuce, leaves separated
• 1 tablespoon sesame seeds, toasted

directions

Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold.

Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture, stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve.