Pulo Cuisine Cooking Sauces and Marinades

‘Pulo Cuisine’ A Twist on Tacos

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)


Pulo Philippine Cuisine  

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.


Pulo Cuisine Selection of Products

Pulo Cuisine Selection of Products

Samal Island Pineapple Tamarind Marinade balances sweet and sour aromas with a refreshing fruity flavour.


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.


Pineapple Tamarind Marinated Chicken Tacos with Grilled Pineapple

‘Pulo Cuisine’ Pineapple Tamarind Chicken Tacos

Serves 4-5

Mise En Place

Mise En Place

Mise En Place


  • 4 boneless skinless chicken breasts
  • 350ml Pulo Cuisine Pineapple Tamarind Marinade
  • 1 pineapple, cored, and sliced


  • Âź 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




  • Âź 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 ž 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.

Assembled Pulo Cuisine Chicken Tacos with Grilled Pineapple

Assembled Pulo Cuisine Chicken Tacos with Grilled Pineapple

Pulo Cuisine Chicken Tacos

Pulo Cuisine Chicken Tacos

Pulo Cuisine Chicken Tacos

Pulo Cuisine Chicken Tacos

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

Lemongrass Atsuete, Pineapple Tamarind, and Mango Chili

Cooking Sauces

Kare Kare Toasted Peanut and Coconut Adobo

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.

Weekday Wrap Up 6

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

The pictures are the Dinner Spread we enjoyed at the trailer with friends. When we entertain at the trailer, or Glamping, there is always lots of food and lots of variety. And we utilize the charcoal BBQ for everything, even dessert.

Dinner Spread Menu included:

Main Dishes were Salmon steamed in foil, Fresh Caught Pickerel which was pan-fried, Smoked Scallops, and Chicken Breasts.

Sides were Wild Rice and Mashed Potatoes with garlic and brie. Mozzarella, tomatoes with Homemade Pesto and balsamic glaze. And a Spinach Salad with tomatoes and peppers.

Dessert was Grilled Ontario Peaches with Ontario Maple Syrup.

This is the last long weekend of the summer in Canada before school starts. :(

Back to more consistent dinners, after school activities and  the dreaded school lunches. :P

Have a great long weekend

Chef Kim

For more pictures follow the5oclockrush on Instagram


Weekday Wrap Up 6

Annual Darien Lake Trip

We have just returned from the annual trip to Darien Lake with four families and total of 12+ kids. Ranging in age from 18 to 12 years old.

Darien Lake is about 40 minutes from Buffalo. It is an amusement park that has all the great rides and attractions of the larger ones without the lineups. We think the short lines are due to the Americans are back to school in the area and for the most part the park is filled with thrifty Canadians. The kids think it is awesome as they can go in, as a large pack without adult supervision.

Kids Favourite Rides Motocoaster, Ride of Steel and Viper.

And my DS likes the ‘toilet bowl’ at Splashtown and I was chief videographer for his blog. LOL!

Fireworks and Laser show every night.

Darien offers lots of choices for those who love to camp. Basic tent, trailer rentals and cabins. Darien Lake Amusement Park | Lodging Overview.

The park is awesome location for us to pull our trailer and glamp!

And I’m not a ‘amusement park person’ so I enjoy sitting outside reading, drinking a few Caesars and enjoying the weather. At night we have a big campfire circle and tell hilarious stories of the day.

The kids have no cell service so they have a huge euchre tournament. Very old school.

Super excited with my purchases from the trip two NEW cookbooks. I can’t wait to use and review them for the 5 o’clock rush followers.


NEW Cookbooks to test out


Hope everyone is ready for back to school.

Have a great long weekend

Chef Kim


Here are some pictures of the fun and of course the dinners.

Annual Darien Lake Trip

Catch of the Day! Pickerel and Silver Bass

We were lucky enough to enjoy this Pickerel and some Silver Bass for dinner from when my DH and DD went fishing on Lake Erie.

Look Mom! Dinner tonight is Pickerel caught on Lake Erie.

Silver Bass, is a fish that my DH and fishing buddy usually throw back when they are out on the lake. My DH decided to keep a few to give the fish a try. After doing some research, many fishermen do keep the Silver Bass and recommend soak the fish in milk for at least an hour or overnight.

Catch of the Day! Pickerel and Silver Bass

Pan Fried Pickerel with Green Beans on a bed of Cream Polenta

Pan Fried Pickerel with Green Beans on a Bed of Creamy Polenta

Mise En Place

Mise En Place for Fish

Mise En Place for Fish

  • Fresh Fish Fillets of your choice
  • 1 package of Fish Crisp 
  • 5-6 tbsp. of Emeril’s Essence
  • 2 cups 2% milk
  • canola oil

Soak the fish fillets in enough milk to cover the fish for at least an hour or overnight; covered and refrigerate.

In a 12-inch Cast Iron pan, heat oil at medium high. Add enough oil so it is 1/4 inch deep.

In a shallow dish, add Fish Crisp and Emeril’s Essence Creole Seasoning | Emerils.com mix together.

Shake off excess milk from fish fillet. Dip fish into the coating mixture, and evenly cover fillet. Set aside and continue to coat each piece of fish. Discard remaining milk and coating mixture.

Pan fry in canola oil, approx. 2-3 minutes per side.

Do not add too many fillets into the pan at one time. The temperature of the oil will drop with every piece of fish that is added. The fish will be greasy and/or soggy. 

Better to fry in small batches for a crispy coated fillets.

For the Polenta side dish, I followed the package instructions with the addition of fresh corn removed from the cob, and grated Romano cheese.

Pan Fried Fish Fillets with Polenta and Steamed Green Beans.

Pan Fried Fish Fillets with Polenta and Steamed Green Beans.

I thought that the Silver Bass had a ‘sweet’ taste  in comparison to the bland taste of the Pickerel. But the texture of the Pickerel was much more favourable.

Weekday Wrap Up 5

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

For more pictures follow the5oclockrush on Instagram

Chef Kim

Weekday Wrap Up 5