Prep 30 mins
Cook 0 mins
- 2 cups smoked ham, cubed cooked
- 8 ounces pineapple chunks
- 2 celery ribs, sliced
- 1⁄2 cup black olives, halved
- 1⁄4 cup mayonnaise
- 1 tablespoon lemon juice
- 1⁄4 cup peanuts
- Combine ham, pineapple, celery, and olives.
- mayonnaise and lemon juice; stir into ham mix.
- Chill at least an hour.
- Stir in peanuts before serving.
Made this and served it on croissants. It has a very unique flavor. I think next time if served as a sandwich I would dice up the chunks and the ham pieces and celery into smaller bits. If served over lettuce it is just fine the way it is. When you chill it for several hours it tastes one way-very Hawaiian and when you let it warm up while serving you can really taste the olives. Both ways were winners. I served as I said on mini croissants with grape bunches for a great snack. On mini croissants it served 6, Thanks for posting Jellyq! Enjoy. ChefDLH
Delicious blend of flavors with a nice crunch from the peanuts. This recipe made an easy lunch served over lettuce leaves and garnished with a hard-boiled egg cut in wedges. I'm so glad I chose this recipe in our adopted recipe swap!