Ingredients
- 1 (8 ounce) can unsweetened pineapple chunks
- 3 cups cooked brown rice
- 2 cups cubed cooked ham
- 1 (8 ounce) can sliced water chestnuts, drained and halved
- 1/4 cup finely chopped red onion
- 1/2 cup plain yogurt
- 1/2 teaspoon salt (to taste)
- 1 medium apple, chopped
- lettuce leaf
- 1/3 cup chopped macadamia nuts, toasted
- 1/4 cup flaked coconut, toasted
Directions
-
Drain pineapple, reserving 1 tablespoon juice.
- In a big bowl, mix together the pineapple, rice, ham, water chestnuts, and onion; cover and refrigerate for at least 2 hours.
- In a small bowl, combine the yogurt, salt, and reserved pineapple juice.
- Pour over ham mixture; toss to coat; stir in apple.
- Serve on lettuce lined plates and sprinkle with macadamia nuts and coconut.