Cucumber Salad with Pineapple and Jalapeno

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

1. Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves.
2. Simmer until reduced to 2/3 cup, about 4 minutes.
3. Transfer syrup to large bowl and refrigerate until cold.
4. Add pineapple to syrup.
5. Cover and refrigerate 1 hour.
6. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat.
7. Line plates with lettuce leaves.
8. Spoon salad atop lettuce.
9. Sprinkle with sesame seeds and serve.

sugar, white vinegar, water, salt, pineapple, hothouse cucumber, carrot, red onion, jalapeno chili, green leaf lettuce, sesame seeds

Taken from www.epicurious.com/recipes/food/views/cucumber-salad-with-pineapple-and-jalapeno-101688 (may not work)