Make long grain rice according to package directions in salted water and cool.
Clean and rinse the spring onions, cut into fine rings. Drain pineapple, reserving the juice.
Mix pineapple and scallions into long grain rice.
Heat bacon in a cold frying pan, fry. Stir marinade from 2 tbsp vinegar, salt, pineapple juice, cayenne pepper, juice of one lemon and oil.
Finely chop parsley leaves, fold into lettuce with marinade and let sit for 15 minutes, then season. Pour cocktail sauce and bacon cut into coarse pieces over the leaf salad.
Our tip: Use a deliciously spicy bacon for a delicious touch!