In a large pot heat oil, warm ~10 seconds.
Add onions and cook until browned.
Add pineapple and diced poblano. Saute 3 minutes.
Add the 2 quarts of apple cider or apple juice. Add the salt and pepper.
Bring to a simmer and cook until the liquid has reduced by 85%.
Remove the pan from the heat and stir in the cilantro. Enjoy!