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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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 sweetened shredded 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.

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Average Rating:
  • mlprjp
    May 11, 2013

    No comment left

  • 1968Debra
    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.

    Jun 17, 2011

    No comment left

  • jeff1
    Mar 26, 2010

    No comment left

  • krystaljoy
    Feb 2, 2010

    No comment left

  • jepfla33
    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
    Apr 3, 2009

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