1 (19 ounce) can sliced pineapple, drained
1/2 cup pineapple juice
1 onion, chopped
1 (6 ounce) can sliced poblano chile peppers
1 (1 ounce) package taco seasoning mix
1 cup margarine, melted
1 (14 ounce) can crushed pineapple, drained
Drain the pineapple and place it in a large glass bowl. Stir in the juice, onion, poblano chile peppers and taco seasoning mix. Dip pineapple into the mixture and place in the freezer for about an hour.
Heat a large skillet over medium heat. When the dish is hot, place pineapple in the skillet. Cook and stir until tender, about 8 minutes. Remove from skillet, and scoop out all of the juice. Pour the pineapple mixture into the skillet, and coat evenly. Cook and stir over medium heat until the mixture is thickened and the pineapple is golden brown, about 45 minutes. Flip pan and cook pineapple, spooning into the skillet, until tender, about 25 minutes. Transfer pineapple mixture into the freezer. Serve pineapple with poblano chile sauce if desired.