This refreshing salad combines the tropical sweetness of pineapple with the crunch of fresh vegetables, all brought together with a tangy dressing.
Combine the sugar, vinegar, water, and salt in a small saucepan and heat until the sugar dissolves.
Stir continuously to ensure the sugar dissolves evenly and the mixture doesn't burn.
Simmer the mixture until it reduces slightly, then transfer it to a large bowl and cool in the refrigerator.
Allowing the dressing to cool completely helps it blend better with the salad ingredients.
Add the pineapple chunks to the cooled dressing and refrigerate for an hour.
Marinating the pineapple enhances its flavor and infuses it with the tangy dressing.
Slice the cucumber, carrot, red onion, and jalapeño thinly, and add them to the bowl with the pineapple.
Use a mandoline slicer for uniform and thin slices.
Arrange the lettuce leaves on serving plates and spoon the salad mixture on top.
Ensure the lettuce leaves are dry to prevent the salad from becoming soggy.
Sprinkle toasted sesame seeds over the salad before serving.
Toast the sesame seeds in a dry pan for a few minutes to enhance their nutty flavor.
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