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Hawaiian Ham Salad Recipe

Hawaiian Ham Salad Recipe

There’s plenty of flavor and crunch in this refreshing salad. I like to use both red and green apples, and sometimes I substitute celery for the water chestnuts. —Vickie Lowrey, Fallon, Nevada
TOTAL TIME: Prep: 15 min. + chilling YIELD:4 servings


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 3 cups cooked brown rice
  • 2 cups cubed fully cooked ham
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/4 cup finely chopped red onion
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 medium apple, chopped
  • Lettuce leaves
  • 1/3 cup chopped macadamia nuts, toasted
  • 1/4 cup flaked coconut, toasted


  • 1. 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.
  • 2. In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple.
  • 3. Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut. Yield: 4 servings.

Reviews for Hawaiian Ham Salad

Sort By :
1968Debra 133423
Reviewed Sep. 12, 2011

"I have not made this yet, but I think I would use pasta instead of rice and add celery for the water chestnuts or maybe both."

jepfla33 159211
Reviewed May. 6, 2009

"Was not to impressed with this recipe. Macadamia nuts are very expensive so I used peanuts. It just seemed like this recipe was missing something."

jhmasly 154597
Reviewed Apr. 3, 2009

"I tried this and it was excellent. Very tasty. I was able to substitute mayonnaise for the yogurt."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.