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Wash and dry all produce. Core, seed, and thinly slice poblano. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP. Drain pineapple, reserving juice. Finely chop tomato. Roughly chop cilantro. Zest, then quarter lime. Place rice and 1 ΒΌ cups water in a small, lidded pot. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until ready to serve.