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Puree all ingredients until smooth.
Add ½ of marinade or 100g to chicken and mix to coat.
Lay thighs onto a foil lined baking sheet close together in the center of the tray. Place 2 planks of pineapple along side chicken (see video @4:32)
Preheat broiler on high.
Place chicken/pineapple on rack closest to broiler and let cook for 5min - keeping a close eye to be sure it doesn’t burn.
Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point.
Flip chicken and return to broiler for another 5-8 min to char 2nd side.
Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer.
Once simmering, lower heat to medium low, cover and cook for about 10min.
Stir and cook for another 8-10min over medium, uncovered, to allow to thicken.
Transfer to cold bowl and cool in fridge or freezer.
Chop chicken and pineapple into ½”/1.5cm pieces.
Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken/pineapple.
Fry on first side for about a minute.
Add 40-50g reserved marinade to pan.
Toss to combine and saute until sauce is reduced.
Place chicken on double layer corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.