1. Place all ingredients in a heated, nonstick sauce pan. Bring to a boil. Simmer 2-3 minutes.
2.Let cool. Place in a covered storage container. Cover, label, date and refrigerate for future service.
1. In small batches, place the peppers and cilantro in a food processor fitted with a metal blade. Chop to desired consistency. Season to taste with salt and pepper.
2. Place the pepper-cilantro mixture, mayonnaise, sour cream, granulated onion and garlic, salt and pepper in a stainless-steel mixing bowl. Whisk together until blended.
3. Transfer to a covered storage container. Cover, label, date and refrigerate for future service.
1. Place onions in a nonreactive storage container.
2. Combine the water, vinegar, sugar and salt in a stainless-steel mixing bowl. Mix until the sugar and salt are dissolved.
3. Pour the brine over the top of the onions.
4. Cover, label, date and refrigerate for at least 12 hours. Drain as needed before use.
Prepare a steamer for the buns: Place 5 cm of water in a 10 cm full stainless-steel hotel pan. Place a perforated 5 cm full stainless-steel hotel pan inside the 10 cm pan. Place a cover on top of the pans. Heat the water enough so it will create steam inside of the pans while covered to steam the buns.
1. Place 2 buns in the heated steamer for 3-4 minutes, or until just warmed through. Add 56 g of pulled roasted chicken and 56 g of curry chicken stock to a heated, nonstick sauté pan. Cook until the liquid has reduced.
2. Place 1 tsp of canola oil in a heated, nonstick sauté pan. Add 14 g of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 71 g of pineapple slices into the pan. Caramelize on one side.
3. Place the buns on a warmed serving plate. Open the buns and place inside of each: 1 slice of pineapple, 7 g of red peppers, 28 g warmed chicken, 1 tsp poblano mayonnaise and 7 g of pickled red onion slivers. Garnish with chopped parsley.