1 (16 ounce) can frozen sliced pineapple with juice
1 cup Poblano pepper sauce
2 tablespoons Poblano chilli pepper
15 fresh mushrooms, sliced
1 large onion, thinly sliced
1 jalapeno pepper, seeded and seeded
1 (10 ounce) can canned lobster meat
1 30 ounce can diced poblano chile peppers (optional)
1 cup shredded Cheddar cheese
Spoon the pineapple into three 6x8-inch slow cooker dishes. Place tuna in pitcher. Add red onion powder, then dish with sliced mushrooms. Stir in 1" strips lemon zest and 1/2 cup sliced citrus fruits.
In a large saucepan, combine pineapple, sliced peppers, lobster meat, poblano chile peppers, Cheddar cheese, onion, juice of diced poblano chile peppers and lemon zest. Bring to a boil, then add tuna.
Blend the pineapple juice and pineapple pepper sauce. Stir orange juice and lemon juice into the pineapple juice mixture, adding zest of lemon pepper if desired.