1/2 cup water 2/3 cup sugar 1/2 teaspoon salt zest of 1 lemon 2/3 cup unseasoned rice vinegar
Heat the vinegar, 1/2 cup water, the sugar and salt in a saucepan over high heat until the sugar and salt dissolve. Cool the mixture to room temperature and then stir in the lemon zest.
1 1/2 cups bite-sized chunks of fresh pineapple 1 hothouse cucumber (peeled/halved lengthwise/seeded and sliced 1/4-inch thick) 1/2 yellow bell pepper (cut into matchsticks) 2 shallots (sliced paper-thin) 1/2 jalapeno chile (to taste - seeded and finely diced) 1/4 cup cilantro leaves 1 tablespoon sesame seeds (toasted)
Combine the pineapple, cucumber, bell pepper, shallots, jalapeno, and cilantro in a plastic storage container with a lid and pour the dressing over. Add the sesame seeds and toss to coat. Marinate, refrigerated, for at least 1 hour for the flavors to blend, or up to 4. Serve cold or at room temperature with a slotted spoon.