1/2 cup lemon juice
1/4 cup vegetable oil
1 cup water
1 (15 ounce) can whole peeled tomatoes
1 cup chopped onions
1/2 cup chopped celery
1/2 cup minced garlic
1 (10 ounce) package frozen lemonade concentrate concentrate
1/2 teaspoon lemon zest
1 (8 ounce) can frozen lime juice concentrate
1 (4 ounce) can fresh pineapple with juice
1 1/2 cups chicken broth
1 teaspoon cornstarch
1/4 cup orange juice
1 1/2 teaspoons distilled white vinegar
2 tablespoons lemon zest
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried parsley
1 teaspoon salt
Place lemon juice in a small, heavy-duty saucepan and over medium heat, bring to a boil, and cook, stirring constantly, for 5 minutes. Reduce heat, and simmer, stirring occasionally, for 5 minutes. Remove from heat. Set aside.
Heat oil in a large pot over medium heat. Add water, tomatoes, onion, celery and garlic, cook, stirring, for 3 minutes. Reduce heat, and simmer, stirring occasionally, for 1 minute. Add lemonade concentrate, lemon zest, lime juice concentrate, pineapple with juice, broth, cornstarch, orange juice, vinegar, lemon zest and olive oil. Bring to a boil, stirring constantly, for 3 minutes. Reduce heat to low and simmer for 10 minutes. Stir in garlic, and cook for 2 minutes. Stir in parsley, salt, lemonade concentrate, lemon zest, olive oil, lemon garlic, and paprika. Bring to a boil, stirring constantly, for 2 minutes. Reduce heat to low, and simmer for 1 minute. Stir in lemon juice concentrate, lime juice concentrate, pineapple with juice, chicken broth and cornstarch. Bring to a boil, stirring constantly, for 2 minutes. Do not stir. Stir until chicken is cooked through, 10 to 15 minutes. Serve with slices of lemonade cheese.