1 (16 ounce) can crushed pineapple
1/2 cup powdered pineapple juice
2/3 cup cranberry juice
2 tablespoons cranberry syrup
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon salt, divided
1 lemon, juiced
1 large tomato, chopped
Combine pineapple juice, cranberry juice, pineapple syrup and lemon juice in a blender or food processor; blend until smooth. Stir in lemon zest and salt. Cover and refrigerate mixture.
Flatten, and cut in half. Cut into size desired shape. Place onto greased foil-lined bag or platter. Cover and refrigerate for 15 minutes.
Beat together sugar, vanilla, lemon juice and lemon zest; pour mixture over chicken. Serve as soon as possible, but do not refrigerate.