1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
2 tablespoons orange zest
1 1/2 teaspoons lemon juice
1 1/2 teaspoons orange marmalade
1 1/2 teaspoons lime zest
2 tablespoons honey
Peel chicken breasts and season with lemon zest, orange zest, lemon juice and orange marmalade.
Place chicken in the bottom of a foil-lined 3-qt. drumstick baking dish. Sprinkle with pineapple and dill.
Bake at 400 degrees F (200 degrees C) for 1 hour or until chicken is no longer pink when touched. Remove chicken from dish and cool on rack in oven, uncovered.
Remove pan from rack and flip wings, then cut into strips. Drizzle with lemon/orange marmalade and lime juice. Return wings to pan, cover and refrigerate for 2 hours, turning every 9 hours.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Remove wings from pan, unwrap and brush with lemon/orange marmalade. Top each breast with pineapple halves and 2 teaspoons lemon marmalade. Slice lemon and orange marmalade strips across center of breasts. Place pineapple halves on cooling rack; cool, peel and cut.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
After the chicken has been cooked, reduce the salt and pepper to medium. Add chicken breasts and fry for 15 minutes, or until crisp. Flip breasts and fry for 6 to 8 minutes. Remove breasts from pan and sprinkle with glaze.