Servings: 10 to 12

10- 12 white castle hamburgers 10 to 12 white castle hamburgers
11 oz crushed pinespple, drained 11 oz crushed pinespple, drained
1/4 cup instant rice ¼ cup instant rice
1/4 cup macadamia nuts, chopped ¼ cup macadamia nuts, chopped
3 green onions, sliced 3 green onions, sliced
2 - 3 T teriyaki sauce 2 to 3 T teriyaki sauce
1 T lime juice 1 T lime juice
1 green bell pepper, cut into thin rings 1 green bell pepper, cut into thin rings
1 egg, beaten 1 egg, beaten
1 T sesame seeds 1 T sesame seeds
1 T coconut flakes, chopped 1 T coconut flakes, chopped

Preheat oven to 350
Lightly grease a 10 inch baking dish
Arrange hamburgers, sides touching
Combine rice, pineapple, macadamia nuts, teriyaki, lime and green onions
Remove top bun and spoon rice mixture onto each burger. Add a pepper ring to each burger
Replace the top bun. Brush with the beaten egg and sprinkle with sesame seeds
Cover with foil and bake for 20 minutes. Remove the foil and bake 5 minutes longer to toast coconut