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Hawaiian Ham Salad

 Hawaiian Ham Salad
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
4 ServingsPrep: 15 min. + chilling


  • 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


  • 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. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.