Ingredients
1 can (8 ounces) unsweetened pineapple chunks3 cups cooked brown rice2 cups cubed fully cooked ham1 can (8 ounces) sliced water chestnuts, drained and halved1/4 cup finely chopped red onion1/2 cup plain yogurt1/2 teaspoon salt1 medium apple, choppedLettuce leaves1/3 cup chopped macadamia nuts, toasted1/4 cup sweetened shredded coconut, toasted
Preparation
Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine 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 and toss to coat. Stir in apple.
Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.
