8 boneless, skinless chicken breast halves
2 tablespoons lemon juice
1/4 cup lime juice
1 cup lemon-lime flavored carbonated beverage
1 (6 ounce) can pineapple juice concentrate
3 tablespoons lemon zest
1 (4 ounce) can lemon-lime flavored carbonated beverage
1 cup milk
Heat water in a large pan over medium heat. Stir chicken into water and bring to a rapid boil. Reduce heat to low and simmer 15 minutes. Stir chicken into pineapple juice and lemon juice. Enlarge pineapple juice container and add lemon-lime soda. Refrigerate chicken until liquid is reduced, about 30 minutes. Serve with pineapple juice and lemon zest. Chill until serving.
Cream chicken in skillet or in a large bowl. Stir chicken and lemon juice mix into the skillet or blender set on medium-low. Stir in pineapple juice and lemon zest. Place chicken in refrigerator to preserve moisture and flavor.
Pour chicken into a large resealable plastic bag; separate skins and crumble bag. Place bag on a platter.
Stir cream into chicken breasts and toss to coat. Use a fork to coat breasts. Cover and refrigerate about 1 hour before removing from refrigerator.