9 cups Rice Chex cereal
1 package (7 ounces) shredded coconut
1 package (5 ounces) banana chips
1 package (3 ounces) dried pineapple pieces
1 jar (3 1/2 ounces) macadamia nuts
3 tablespoons margarine or butter, melted
1/4 cup packed brown sugar
1/4 cup frozen (thawed) pineapple or orange juice concentrate
Heat oven to 325°F. Mix cereal, coconut, banana chips, pineapple and nuts in large bowl; set aside.
Microwave margarine, brown sugar and juice concentrate in 1-cup microwavable measuring cup uncovered on High 30 seconds; stir well. Pour over cereal mixture, stirring until evenly coated. Pour in ungreased large roasting pan.
Bake 25 to 30 minutes, stirring after 15 minutes, until golden brown and toasted. Spread on waxed paper or aluminum foil to cool.
Store in airtight container up to 2 weeks.
About 22 servings (1/2 cup each).