Drain pineapple, reserving juice in a 2-cup liquid measuring cup; add water to measure 1 1/2 cups.
Combine pineapple, pineapple liquid, orange juice concentrate, and next 3 ingredients in a large bowl. Pour into a 13- x 9-inch baking dish.
Cover with plastic wrap; freeze 8 hours or until firm. Let stand at room temperature 20 minutes; cut into chunks, and serve over lettuce.