Pineapple appetizer on lettuce leaves with Thai sauce

Ingredients:

• Half a medium-sized fresh pineapple, peeled, cored and cut into small pieces (about 3 cups)
• 12 Boston Bibb lettuce leaves (about 1 head)
• Juice of 2 limes (about 1/4 cup)
• 2 teaspoons of sugar
• 2 tsp chili paste (such as Sambal Olek)
• 2 teaspoons fish sauce
• 2 cups coarsely chopped, roasted peanuts or cashews
• 1/3 cup coarsely chopped fresh cilantro (leaves and stems)
• Salt

Preparation:

1. In a bowl, combine the lime juice, sugar, chili paste, and fish sauce and stir until the sugar dissolves. Add the peanuts and cilantro and stir until coated. It's important to chop the nuts by hand rather than using a food processor, otherwise they'll turn into a paste. The dish will benefit greatly from whole nuts.
2. To serve, arrange the lettuce leaves on a large platter. Place about a quarter cup of pineapple on each leaf and season with salt to taste. Coat the pineapples with the chili paste and nuts. Serve. Guests can wrap each lettuce leaf around the filling.