the 5 o’clock rush was pleasantly surprised and honoured to be chosen to participate in the Pulo Recipe Challenge.
The challenge is to develop a recipe using the products from Pulo Cuisine.
the 5 o’clock rush was given sample products to review for this post. The package arrived with 2 cooking sauces and 3 marinades.
Pulo, which means ISLAND, is an authentic collection of sauces and marinades inspired by the 7000 islands of the Philippines – the original fusion cuisine where East (Asia) meets West (Spanish)
NO ARTIFICIAL FLAVOURS, COLOURS, OR PRESERVATIVES. VEGAN.
The Malay, Chinese, Spanish and Indian cultures are the culinary influences of the Philippines, using the Samal Island ‘Pulo Cuisine Pineapple Tamarind Marinade’ I developed a meal of tacos with an asian twist.
Samal Island Pineapple Tamarind Marinade balances sweet and sour aromas with a refreshing fruity flavour.
About the SAMAL ISLAND
An idyllic oasis of hidden coves and beaches, Samal Island boasts a tradition of stout and hearty dishes featuring a wide range of fruit and meat.
Pineapples, one of Mindanao’s key crops, are a feature of the region’s cuisine.
‘Pulo Cuisine’ Pineapple Tamarind Chicken Tacos
Mise En Place
- 4 boneless skinless chicken breasts
- 350ml Pulo Cuisine Pineapple Tamarind Marinade
- 1 pineapple, cored, and sliced
- ¼ red onion, chopped
- ½ mango, peeled and chopped
- 2 plum tomatoes, seeded and chopped
- 3-4 green onions chopped
- salt and pepper
- fresh lime juice
- fresh cilantro, finely chopped
- ¼ cup feta cheese, crumbled
- 200g Havarti cheese, grated
- 4-5 Chinese cabbage, core removed, and shredded
- 1 pkge. 6-inch white corn tortillas* or 1 pkge. 8-inch flour tortillas
In a resealable plastic bag, pour ¾ of the bottle of Pulo Pineapple Tamarind marinade and place chicken breast in the bag. Reserve the remaining marinade to be used as a sauce to serve with the tacos.
Refrigerate and marinate the chicken for at least 20 minutes preferably overnight.
Slice the pineapple into ½ inch thick slices.
Preheat BBQ to a medium high. Remove chicken from resealable bag and place on grill. Brush the chicken breast with the marinade in bag during the last 5 minutes of the 15-20 minute cooking time.
Tip: The chicken will stick to the grill due to the sugar/sweet content in the marinade. To achieve perfect ‘grill’ marks on the chicken breasts do not move or try to lift the meat. Be patient; the chicken will ‘lift’ easily from grill when it is ready to be flipped.
Grill pineapple slices until warm and the natural sugar caramelize. Chop pineapple and set aside for taco bar.
Slice the grilled chicken on the bias for assembly into the tacos.
For Salsa: Mix all the salsa ingredients in a medium size bowl. Season with salt and pepper to taste.
Set up a taco bar of all the garnishes including the fresh mango salsa and reserved Pulo Cuisine Pineapple Tamarind Marinade.
*Heat white corn tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip and heat for another 5 to 10 seconds.
The chicken was moist, full-flavoured with a great balance of sweet and sour. It was also great that the overall flavour wasn’t over the top with too much heat or spice. The packaging labels are well designed and informative with instructions and a ‘heat’ meter.
The tacos were a huge hit with the family. Everyone thought the flavour was great and that the grilled pineapple was different addition to their usual taco bar. The kids enjoyed the leftover chicken in wraps for their school lunches this week.
Pulo Philippine Cuisine Facts:
- is made in small batches and kettle cooked slowly to bring out all the flavours
- only top-quality ingredients
- no freeze dries or inferior ingredients
- was developed and created in Vancouver by a Filipino family who now lives in Canada
- is made in Canada and the unique ingredients come for the Philippines
All views are my own. I was contacted by Pulo Philippine Cuisine to write my honest review about their products.
the 5 o’clock rush was not paid to write this post.