5-1/2 cups boiling water, divided
2 canned chipotle peppers in adobo sauce, chopped
1/3 cup chopped pickled jalapeño peppers
1 cucumber, cut into 24 slices
1 small jicama, peeled, cut lengthwise in half, then crosswise into 24 slices
1/2 fresh pineapple, cored, cut lengthwise in half, then crosswise into 24 slices