To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining
garlic in a small serving bowl.
Finely chop the scallions; set the scallion greens aside
in a small serving bowl.
Finely chop 1 cucumber; set aside
in a small serving bowl.
Finely chop 1 onion quarter; sed aside
in a small serving bowl.
Seed and finely chop 1 of the tomatoes; set aside
in a small serving bowl.
Meanwhile,
in a small serving bowl, combine the pineapple, red pepper, onions, sugar, jalapeno, lime juice and ginger; sprinkle with cilantro.
Place lettuce leaves on platter, and set out garnishes
in small serving bowls.