Hawaiian Bacon Haystack Bar

🥘 Ingredients

• bacon (crumbled)
  4 strips
• butter
  2 tbsp
• celery (diced)
  1 stalk
• cheddar cheese (shredded)
  1 c
• chickpeas
  1 can
• crispy fried onions
  2 tbsp
• flour
  2 tbsp
• heirloom grape tomatoes (halved)
  1 c
• mandarin orange (segments only)
  1 unit
• olive oil
  1 tbsp
• pepper
  1 tsp
• pineapple (chopped)
  1 c
• salt
  1 tsp
• scallions (sliced)
  2 unit
• shredded coconut
  ¼ cup
• sweet soy glaze
  2 tbsp
• veggie stock concentrate
  1 unit
• white
• white rice
  1 c

🍳 Cookware

• small pot
• baking sheet
• medium pan

1. 

   1

   Cook white rice with veggie stock concentrate in a small pot according to package directions.

   white rice: 1 c, veggie stock concentrate: 1 unit
2. 

   2

   While rice cooks, drain and rinse chickpeas . Toss on a baking sheet with a large drizzle of olive oil , salt , and pepper . Roast on top rack until browned and crispy ⏱️ 20 minutes .

   chickpeas: 1 can, olive oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Melt butter in a medium pan over medium heat. Sprinkle flour over butter and cook, stirring, until combined and lightly browned ⏱️ 1 minutes .

   butter: 2 tbsp, flour: 2 tbsp
4. 

   4

   Fluff white rice with a fork. Divide between serving bowls.

   white
5. 5

   Top rice with pineapple , celery , heirloom grape tomatoes , and mandarin orange . Drizzle with sweet soy glaze and garnish with bacon , shredded coconut , crispy fried onions , cheddar cheese , and scallions . Serve immediately.

   pineapple: 1 c (chopped), celery: 1 stalk (diced), heirloom grape tomatoes: 1 c (halved), mandarin orange: 1 unit (segments only), sweet soy glaze: 2 tbsp, bacon: 4 strips (crumbled), shredded coconut: ¼ cup, crispy fried onions: 2 tbsp, cheddar cheese: 1 c (shredded), scallions: 2 unit (sliced)