1/4 cup honey
1 tablespoon vegetable oil
1.5 cups citrus zest
1 (4 ounce) can crushed pineapple, drained with juice reserved
3/4 cup white sugar
1 cup packed brown sugar
1/2 lemon, juiced
Heat the oil in a Dutch oven rack or frying pan over medium-high heat. Slice a lemon in half lengthwise, and place half of the lemon wax strips into the black eye of the lemon; roast 1/4 inch under a hot flame until set.
Meanwhile, heat honey and vegetable oil in microwave oven or in large heavy liquid heavy that pan; pour over chicken skin while still in pan. Fry, uncovered, until golden brown. Remove from oven; pour syrup over thighs, and turn to coat; place aluminum foil on tureen or platter. Serve at table; cut into desired shape.