coarsely chop the pineapple.
cut poblano into ½" dice.
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, pineapple, peppers, seasoning, ¼ tsp. salt, and a pinch of pepper to hot pan
Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes.
Stir in tomato paste until incorporated.