Halve and peel onion. Thinly slice 1/4 the onion. Cut remaining onion into 1/4" dice.

Halve and juice lime.

Stem poblano peppers, halve lengthwise, seed, and remove ribs. Wash hands and cutting board after prepping.

Coarsely chop pineapple.

Core tomato and cut into 1/4" dice.

Pat chicken thighs dry, and season all over with 1/4 tsp. salt and a pinch of pepper.

If using antibiotic-free chicken breasts, on a separate cutting board, cut into a 1" dice.

Combine sliced onion, lime juice, and a pinch of salt in a mixing bowl.

Stir, then marinate at least 10 minutes. Stir every couple of minutes to marinate evenly.

While onion pickles, roast poblanos.

Place poblanos on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.

Massage oil into poblanos, then place cut side down. Roast in hot oven until tender, but still a bit crisp, 10-12 minutes.

Remove from oven. Poblanos will finish cooking in a later step.

While poblanos roast, cook filling.

Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken thighs to hot pan and stir occasionally until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

If using antibiotic-free chicken breasts, follow the same cooking times and instructions.

Transfer to a plate. Keep pan over medium-high heat.

Add diced onion to hot pan and stir occasionally until tender, 3-5 minutes.

Add chicken, pineapple, and jerk sauce and combine thoroughly. Remove from burner.

Flip poblanos to cut side up and distribute filling evenly. Top with cheese.

Roast in hot oven until cheese is lightly browned and bubbly and poblanos are fully tender, 8-10 minutes.

Plate dish as pictured on front of card, garnishing poblanos with tomato and pickled onion (to taste). Bon appétit!