Categories: Pork, Salad

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

1. Drain pineapple, reserving 1 tablespoon juice.

2. In a big bowl, mix together the pineapple, rice, ham, water chestnuts, and onion; cover and refrigerate for at least 2 hours.
3. In a small bowl, combine the yogurt, salt, and reserved pineapple juice.
4. Pour over ham mixture; toss to coat; stir in apple.
5. Serve on lettuce lined plates and sprinkle with macadamia nuts and coconut.

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