Instructions: 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.

This recipe yields 6 to 8 servings.

Comments: Serve this salad as a fiery first course for an Asian-style entree such as a stir-fry, or use it as a side dish for grilled chicken or fish.

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