Combine sugar, flour and 1/4 tsp. salt. Gradually stir in pineapple juice and egg.
Cook over moderate heat, stirring until thickened. Add lemon juice.
Cool mixture to room temperature.
Bring water, remaining 1 tsp. salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until done.
Drain and rinse with water, drain again and cool to room temperature.
Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients. Mix lightly but thoroughly.
Refrigerate until chilled, serve. Salad may be refrigerated for as long as a week in airtight container.