CHICKEN Cakes: Cook chicken in hot oil in skillet on medium heat 4 to 5 min. on each side or until done (165ºF); cool. Coarsely chop chicken; place in large bowl. Add remaining ingredients; mix well. Shape into 24 (6-oz.) patties (or into 4 patties for trial recipe). Refrigerate until ready to use.
GASTRIQUE: COOK sugar in saucepan until caramelized, stirring occasionally. Add tangelo juice and vinegar; stir. Cook until reduced by half, stirring occasionally. Remove from heat. Add butter; whisk until melted and well blended. Season with salt and black pepper. Cool.
ARUGULA Salad: Mix mustard, dressing and zest; toss with arugula. Refrigerate until ready to serve.
FOR each serving: Dredge 1 chicken patty in 1/4 cup bread crumbs. Dip in egg; dredge in remaining bread crumbs. Heat 2 Tbsp. oil in skillet. Add patty; cook 2 to 3 min. on each side or until golden brown on both sides.
SPREAD 1/2 Tbsp. mustard onto top half of roll. Place 1 pineapple ring on bottom half of bun; top with 1/2 cup Arugula Salad, 1 Chicken Cake, 1 bacon slice and top half of bun. Garnish plate with 1 Tbsp. Gastrique, 1 pineapple ring and 1 tangelo section.