18 Delicious Pineapple Guava Recipes for Every Occasion

Sweet, tangy, and utterly versatile, pineapple guava is the star ingredient your recipes have been missing! Whether you’re whipping up a quick weeknight dessert or crafting a show-stopping dish for your next gathering, these 18 delicious recipes promise to delight. From refreshing smoothies to cozy baked treats, there’s something for every occasion. Ready to explore the endless possibilities? Let’s dive into these mouthwatering creations!

Pineapple Guava Smoothie

Mornings can be hectic, but starting my day with a Pineapple Guava Smoothie always feels like a mini vacation. I stumbled upon this combo during a summer farmers’ market visit, and it’s been a staple in my breakfast rotation ever since.

Ingredients

• 1 cup frozen pineapple chunks (fresh works too, but frozen gives a creamier texture)
• 1 ripe guava, peeled and seeded (look for soft, fragrant ones for the best flavor)
• 1/2 cup Greek yogurt (or any yogurt you prefer, but Greek adds extra creaminess)
• 1/2 cup almond milk (adjust for desired thickness)
• 1 tbsp honey (optional, depending on the sweetness of your fruit)

Instructions

1. Add the frozen pineapple chunks and peeled, seeded guava into your blender.
2. Pour in the Greek yogurt and almond milk. If you like your smoothie sweeter, now’s the time to add the honey.
3. Blend on high for about 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk and blend again.
4. Pour into a glass and enjoy immediately. Tip: For an extra refreshing touch, serve with a slice of pineapple or a sprinkle of chia seeds on top.

Here’s the beauty of this smoothie: the guava adds a subtle floral note that pairs perfectly with the tropical pineapple. It’s creamy, refreshing, and just the right amount of sweet. Try serving it in a hollowed-out pineapple half for a fun, Instagram-worthy presentation.

Pineapple Guava Jam

Last summer, I stumbled upon the most delightful pineapple guavas at my local farmer’s market, and I knew I had to turn them into something special. This jam is my homage to those sunny days, with a perfect balance of sweetness and tartness that’ll remind you of tropical breezes.

Ingredients

• 4 cups pineapple guava pulp (strained to remove seeds)
• 2 cups granulated sugar (adjust to taste)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)
• 1 tsp vanilla extract (or almond extract for a different twist)

Instructions

1. Prepare the pineapple guava pulp by washing the fruits, cutting them in half, and scooping out the pulp. Strain the pulp through a fine mesh sieve to remove the seeds, measuring out 4 cups.
2. In a large, heavy-bottomed pot, combine the guava pulp, sugar, and lemon juice. Stir well to dissolve the sugar.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to maintain a steady simmer.
4. Cook the jam for about 20-25 minutes, or until it reaches 220°F on a candy thermometer. This is the setting point for jam.
5. Remove the pot from the heat and stir in the vanilla extract. Let the jam cool for 5 minutes before transferring to sterilized jars.
6. Seal the jars while the jam is still hot to ensure a good vacuum seal. Allow to cool completely before storing.

Creating this jam is like capturing sunshine in a jar, with its vibrant color and irresistible aroma. Spread it on toast, swirl it into yogurt, or even use it as a glaze for grilled chicken to add a sweet and tangy kick.

Pineapple Guava Salad

Did you know that the combination of pineapple and guava can transport you straight to a tropical paradise? I stumbled upon this delightful pairing during a summer getaway, and now, it’s my go-to salad for a quick, refreshing escape from the daily grind. The sweetness of the pineapple perfectly complements the unique, slightly tart flavor of the guava, making every bite a mini vacation.

Ingredients

• 2 cups fresh pineapple, cubed (ripe but firm)
• 1 cup guava, peeled and sliced (look for slightly soft guavas for easier slicing)
• 1 tbsp honey (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1/4 cup fresh mint leaves, chopped (or basil for a different twist)
• 1/4 cup roasted almonds, roughly chopped (for a crunchy texture)

Instructions

1. In a large mixing bowl, combine the cubed pineapple and sliced guava.
2. Drizzle the honey and lime juice over the fruit. Gently toss to coat evenly. Tip: Taste the mixture and adjust the sweetness or tartness by adding more honey or lime juice if needed.
3. Add the chopped mint leaves and toss lightly to distribute throughout the salad. Tip: For maximum flavor, bruise the mint leaves slightly before adding them to the salad.
4. Sprinkle the roasted almonds on top just before serving to maintain their crunch. Tip: Toast the almonds in a dry pan over medium heat for 2-3 minutes for enhanced flavor.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely bursting with flavors, this Pineapple Guava Salad is a testament to how simple ingredients can create something extraordinary. The juicy fruits, combined with the crunch of almonds and the freshness of mint, make it a perfect side dish for your next barbecue or a light lunch on its own. Try serving it in hollowed-out pineapple halves for an Instagram-worthy presentation that’ll impress your guests.

Grilled Pineapple Guava Chicken

Craving something tropical yet hearty for your summer BBQ? I stumbled upon this Grilled Pineapple Guava Chicken recipe during a weekend getaway in Hawaii, and it’s been a staple in my summer cooking ever since. The sweet and tangy flavors transport me back to those beachside dinners, and I’m excited to share how you can bring a taste of the islands to your backyard.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – for even cooking, pound to an even thickness
• 1 cup pineapple juice – fresh is best, but bottled works in a pinch
• 1/2 cup guava jelly – look for it in the international aisle
• 2 tbsp soy sauce – or tamari for a gluten-free option
• 1 tbsp olive oil – or any neutral oil
• 2 cloves garlic, minced – about 2 tsp
• 1 tsp ginger, grated – adjust to taste
• 1/2 tsp salt – adjust to taste
• 1/4 tsp black pepper – adjust to taste

Instructions

1. In a medium bowl, whisk together pineapple juice, guava jelly, soy sauce, olive oil, garlic, ginger, salt, and pepper until well combined.
2. Reserve 1/2 cup of the marinade in a separate bowl for basting later. Add the chicken breasts to the remaining marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Baste with the reserved marinade during the last few minutes of grilling for a glossy finish.
6. Let the chicken rest for 5 minutes before slicing to keep it juicy.

What makes this dish stand out is the caramelized glaze that forms on the chicken, offering a perfect balance of sweetness and umami. Serve it over a bed of coconut rice with extra grilled pineapple on the side for a truly tropical feast.

Pineapple Guava Sorbet

Last summer, I stumbled upon the most refreshing dessert at a local farmer’s market, and I’ve been obsessed with recreating it at home ever since. This Pineapple Guava Sorbet is not just a treat; it’s a burst of sunshine in every spoonful, perfect for those sweltering days when you crave something sweet yet light.

Ingredients

• 2 cups pineapple guava puree (fresh or frozen, but thaw if frozen)
• 1/2 cup granulated sugar (adjust based on the sweetness of your fruit)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup water (to help dissolve the sugar)

Instructions

1. In a small saucepan, combine the water and sugar over medium heat. Stir constantly until the sugar is completely dissolved, about 3-5 minutes. This creates a simple syrup that will sweeten your sorbet evenly.
2. Remove the saucepan from the heat and let the simple syrup cool to room temperature. This prevents the heat from cooking the fruit puree and altering its fresh flavor.
3. In a blender, combine the pineapple guava puree, cooled simple syrup, and lemon juice. Blend until smooth. The lemon juice adds a bright note that balances the sweetness.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm. This step ensures your sorbet has the perfect scoopable texture.

After the final freeze, you’ll be greeted with a sorbet that’s irresistibly smooth and packed with tropical flavors. Serve it in hollowed-out pineapple halves for an extra festive touch at your next summer gathering.

Pineapple Guava Pie

Last summer, I stumbled upon the most delightful combination of flavors at a local farmer’s market—pineapple and guava. It was love at first bite, and I knew I had to turn it into a pie. This Pineapple Guava Pie is my homage to that sweet, serendipitous discovery, perfect for when you’re craving something tropical yet comforting.

Ingredients

• 2 cups all-purpose flour (for a flakier crust, chill it before using)
• 1/2 cup unsalted butter, cold and cubed (keeps the crust tender)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 cup pineapple, diced (fresh or canned, drained well)
• 1 cup guava paste, cubed (find it in the international aisle)
• 1/2 cup sugar (adjust based on the sweetness of your fruit)
• 1 tbsp lemon juice (brightens the filling)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter or your fingers for best results.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork it.
4. Divide the dough in half, roll out one half for the bottom crust, and fit it into a 9-inch pie dish.
5. In another bowl, combine pineapple, guava paste, sugar, and lemon juice. Stir gently to mix.
6. Pour the filling into the prepared crust, spreading it evenly.
7. Roll out the remaining dough for the top crust, place it over the filling, and crimp the edges to seal. Tip: Cut slits in the top to allow steam to escape.
8. Brush the top with beaten egg for a golden finish.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Kindly let the pie cool before slicing to allow the filling to set. The crust is wonderfully flaky, and the filling strikes a perfect balance between sweet and tangy. Serve it with a scoop of coconut ice cream for an extra tropical twist.

Pineapple Guava BBQ Sauce

Growing up in a household where BBQ sauce was a staple at every cookout, I’ve always been on the lookout for ways to give it a unique twist. That’s how I stumbled upon this Pineapple Guava BBQ Sauce, a tropical take on the classic that’s become my go-to for summer grilling.

Ingredients

• 1 cup pineapple juice (freshly squeezed for the best flavor)
• 1/2 cup guava paste (find it in the Latin foods aisle)
• 1/4 cup apple cider vinegar (adds a nice tang)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp ground cumin (a little goes a long way)
• 1/4 tsp cayenne pepper (for a hint of heat)

Instructions

1. In a medium saucepan, combine the pineapple juice, guava paste, and apple cider vinegar over medium heat. Stir until the guava paste is completely dissolved.
2. Add the soy sauce, smoked paprika, garlic powder, ground cumin, and cayenne pepper to the saucepan. Stir well to combine all the ingredients.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Tip: If the sauce is too thick, you can thin it with a little water or more pineapple juice.
4. Once the sauce has thickened, remove it from the heat and let it cool slightly. Tip: The sauce will continue to thicken as it cools, so keep that in mind when cooking.
5. Use the sauce immediately, or store it in an airtight container in the refrigerator for up to a week. Tip: This sauce is great for basting grilled chicken or pork, or as a dipping sauce for appetizers.

Perfectly balancing sweet, tangy, and smoky flavors, this Pineapple Guava BBQ Sauce is a game-changer for your next BBQ. Its smooth texture and vibrant taste make it an excellent glaze for grilled meats or a bold addition to your favorite sandwiches.

Pineapple Guava Muffins

Every summer, my kitchen becomes a playground for experimenting with tropical flavors, and this year, pineapple guava muffins have stolen the show. There’s something about the sweet, tangy burst of pineapple guava that turns a simple muffin into a bite of sunshine.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute half with cake flour)
• 1 cup granulated sugar (adjust to taste if your pineapple guava is very sweet)
• 1/2 cup unsalted butter, melted (or any neutral oil for a dairy-free version)
• 2 large eggs (room temperature for better incorporation)
• 1 cup pineapple guava puree (strained for a smoother texture)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1 tsp vanilla extract (or almond extract for a different flavor profile)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, pineapple guava puree, and vanilla extract until smooth. Tip: If the mixture looks curdled, it’s usually due to temperature differences and will fix once dry ingredients are added.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tough muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this process neat and even.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re extra delicious when slightly warm.

How these muffins turn out is nothing short of magical—moist, fluffy, with pockets of pineapple guava flavor in every bite. Serve them with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Pineapple Guava Chutney

Craving something sweet yet tangy to elevate your meals? Let me introduce you to my latest kitchen experiment, Pineapple Guava Chutney. It’s a vibrant blend that’s become my go-to for spicing up everything from grilled chicken to morning toast.

Ingredients

• 2 cups fresh pineapple, diced (ripe but firm)
• 1 cup guava, peeled and diced (slightly underripe for better texture)
• 1/2 cup white sugar (adjust based on fruit sweetness)
• 1/4 cup apple cider vinegar (or white vinegar for a sharper taste)
• 1 tbsp ginger, finely grated (fresh is best)
• 1 tsp red chili flakes (reduce for less heat)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Combine pineapple, guava, sugar, vinegar, ginger, chili flakes, and salt in a medium saucepan over medium heat.
2. Stir the mixture until the sugar dissolves completely, about 3 minutes.
3. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking. The chutney should thicken slightly.
4. Remove from heat and let cool for 10 minutes. It will continue to thicken as it cools.
5. Transfer to a clean jar or bowl. Serve immediately or refrigerate for up to 2 weeks.

My tip for the perfect consistency? Keep an eye on the simmering chutney; if it’s too thin, let it cook a bit longer. For a smoother texture, mash the fruit slightly with a spoon during cooking. And don’t skip the cooling step—it’s crucial for the flavors to meld beautifully.

Makes about 1.5 cups of chutney with a delightful balance of sweet, tangy, and spicy notes. Try it as a glaze for pork chops or mix into yogurt for a quick dip. The possibilities are endless!

Pineapple Guava Ice Cream

Kicking off the summer with a refreshing twist, I stumbled upon this Pineapple Guava Ice Cream recipe during a late-night craving session. It’s the perfect blend of tropical and creamy, and trust me, it’s easier to make than you’d think.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (the richer, the creamier)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1 cup pineapple guava puree (fresh or frozen, thawed)
• 1 tsp vanilla extract (pure for the best flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Stir in the pineapple guava puree, vanilla extract, and a pinch of salt until well combined. Tip: For a smoother texture, strain the puree before adding.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overfill the ice cream maker to allow room for expansion.
4. Transfer the churned ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours or until firm. Tip: For quicker freezing, spread the ice cream in a shallow container.

Mmm, the first spoonful takes you straight to the tropics with its vibrant pineapple guava flavor and luxuriously creamy texture. Serve it in a hollowed-out pineapple half for an Instagram-worthy dessert that screams summer.

Pineapple Guava Cocktail

Venturing into the world of tropical cocktails, I stumbled upon a gem that combines the exotic sweetness of pineapple with the subtle floral notes of guava. It’s a drink that transports you to a beachside paradise with just one sip, perfect for those summer evenings when the sun sets late and the air is filled with laughter.

Ingredients

• 1 cup pineapple juice (freshly squeezed for the best flavor)
• 1/2 cup guava nectar (adjust to taste for more or less sweetness)
• 2 oz white rum (or vodka for a different twist)
• 1 oz lime juice (freshly squeezed, about 1 lime)
• 1/2 oz simple syrup (optional, depending on sweetness preference)
• Ice cubes (enough to fill the glass)
• Pineapple slice and mint sprig for garnish (for that Instagram-worthy finish)

Instructions

1. In a cocktail shaker, combine the pineapple juice, guava nectar, white rum, lime juice, and simple syrup if using.
2. Fill the shaker halfway with ice cubes, then secure the lid and shake vigorously for about 15 seconds, or until the outside of the shaker feels cold.
3. Fill a highball glass with fresh ice cubes to the top.
4. Strain the cocktail mixture over the ice in the glass, ensuring a smooth pour to mix the flavors evenly.
5. Garnish with a pineapple slice on the rim of the glass and a mint sprig on top for a refreshing aroma.

What makes this cocktail stand out is its perfect balance of sweet and tart, with the guava adding a unique depth that’s hard to find in other tropical drinks. Serve it in a hollowed-out pineapple for an extra fun presentation that’ll surely impress your guests.

Pineapple Guava Bread

How many times have you walked past a pineapple guava at the store, intrigued but unsure what to do with it? I was in the same boat until I decided to experiment, leading to this unexpectedly delightful Pineapple Guava Bread. It’s a tropical twist on classic banana bread that’s become a staple in my kitchen, especially during the summer months.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, you can substitute half with whole wheat flour)
• 1 cup sugar (adjust to taste, depending on the sweetness of your guavas)
• 1/2 cup unsalted butter, melted (or any neutral oil for a dairy-free version)
• 2 large eggs (room temperature for better mixing)
• 1 cup mashed pineapple guava (about 4-5 medium guavas, peel and seeds removed)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 tsp baking soda (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt dissolves more evenly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
2. In a large bowl, whisk together the melted butter and sugar until well combined. Tip: This step is crucial for creating a moist bread, so take your time.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Stir in the mashed pineapple guava and vanilla extract. The guava should be ripe but firm for the best flavor and texture.
5. In a separate bowl, sift together the flour, baking soda, and salt to avoid lumps in your batter.
6. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to a dense bread, so stop as soon as you no longer see flour streaks.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.

Just out of the oven, this Pineapple Guava Bread has a tender crumb and a subtly sweet, tropical flavor that’s irresistible. Serve it warm with a dollop of cream cheese or toasted with a bit of butter for a delightful breakfast or snack.

Pineapple Guava Salsa

Growing up in a household where fresh fruits were always in abundance, I’ve developed a love for incorporating them into unexpected dishes. This Pineapple Guava Salsa is a testament to that, blending sweet and tangy flavors in a way that’s both refreshing and utterly addictive. It’s perfect for those summer gatherings or when you’re just craving something bright and flavorful.

Ingredients

• 1 cup diced pineapple (fresh is best for maximum flavor)
• 1 cup diced guava (ripe but firm)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (adjust amount based on heat preference)
• 2 tbsp fresh lime juice (about 1 large lime)
• 1/4 cup chopped cilantro (stems are fine, they pack flavor)
• 1/2 tsp salt (start with this, you can always add more)

Instructions

1. In a large bowl, combine the diced pineapple and guava. Gently mix to distribute the fruits evenly.
2. Add the finely chopped red onion and minced jalapeño to the bowl. The onion’s sharpness will balance the fruits’ sweetness beautifully.
3. Pour the fresh lime juice over the mixture. The acidity will brighten all the flavors and prevent the fruits from browning.
4. Sprinkle the chopped cilantro and salt over the salsa. Toss everything together gently to combine, ensuring you don’t crush the softer fruits.
5. Let the salsa sit at room temperature for about 15 minutes before serving. This resting time allows the flavors to meld together.

Here’s the thing about this salsa—it’s a burst of summer in every bite, with the pineapple and guava playing off each other’s sweetness, while the jalapeño adds just the right amount of kick. Serve it with grilled fish or as a topping for tacos, and watch it disappear before your eyes.

Pineapple Guava Pancakes

Morning light is streaming through my kitchen window as I whisk together the batter for these Pineapple Guava Pancakes, a recipe born from my love for tropical flavors and lazy weekend breakfasts. There’s something about the combination of sweet pineapple and fragrant guava that transports me straight to a beachside cafe, even if I’m just in my pajamas at home.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness, but any works)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup diced pineapple (fresh or canned, drained well)
• 1/2 cup guava paste, chopped into small pieces (find it in the international aisle)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, and melted butter together until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the diced pineapple and chopped guava paste into the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve immediately with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Now, these Pineapple Guava Pancakes are a delightful twist on the classic, with pockets of juicy pineapple and sweet guava in every bite. Not only do they have a fluffy texture, but the tropical flavors make them a hit for any breakfast or brunch gathering. Try stacking them high with extra guava paste between the layers for a show-stopping presentation.

Pineapple Guava Tart

My kitchen smelled like a tropical paradise the first time I experimented with pineapple guava, and I knew I had to share this tart with you. It’s a delightful blend of sweet and tangy, perfect for those who love a dessert that’s not overly sweet.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill it before use)
• 1/2 cup unsalted butter, cold and cubed (keeps the dough tender)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 2 tbsp ice water (just enough to bring the dough together)
• 1 cup pineapple guava puree (strained for a smoother texture)
• 1/2 cup heavy cream (for a richer filling)
• 2 eggs (room temperature blends better)
• 1/4 cup honey (adds a natural sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes to prevent shrinking during baking.
5. Blind bake the crust for 15 minutes with pie weights or dried beans, then remove the weights and bake for another 10 minutes until lightly golden. Tip: This step ensures a crisp crust.
6. While the crust cools, whisk together the pineapple guava puree, heavy cream, eggs, and honey until smooth. Pour the filling into the pre-baked crust.
7. Bake for 25-30 minutes, or until the filling is set and the edges are slightly golden. Tip: The center should jiggle slightly; it will firm up as it cools.
8. Allow the tart to cool completely before slicing to ensure clean cuts.

Out of the oven, this tart is a showstopper with its vibrant color and inviting aroma. The crust is buttery and crisp, perfectly complementing the creamy, fruity filling. Serve it with a dollop of whipped cream or a sprinkle of toasted coconut for an extra tropical touch.

Pineapple Guava Yogurt Parfait

How many times have you reached for a quick breakfast only to wish it felt a bit more special? That’s exactly why I fell in love with making Pineapple Guava Yogurt Parfaits. It’s my go-to when I want something effortlessly elegant yet packed with flavor.

Ingredients

• 1 cup Greek yogurt (for a creamier texture)
• 1/2 cup pineapple, diced (fresh or canned, drained)
• 1/2 cup guava, diced (ripe for sweetness)
• 1/4 cup granola (homemade or store-bought)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp vanilla extract (or almond extract for a twist)

Instructions

1. In a small bowl, mix the Greek yogurt with vanilla extract until well combined. This adds a subtle flavor that complements the fruits.
2. Layer the bottom of a parfait glass with half of the yogurt mixture. Using a glass shows off the beautiful layers.
3. Add a layer of diced pineapple on top of the yogurt. Press down slightly to ensure even layers.
4. Follow with a layer of diced guava. The ripeness of the guava will determine the sweetness, so choose accordingly.
5. Sprinkle half of the granola over the guava for a crunchy texture contrast.
6. Repeat the layers with the remaining yogurt, pineapple, guava, and granola.
7. Drizzle honey over the top layer for a touch of sweetness and shine.
8. Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.

This parfait is a delightful mix of creamy, crunchy, and fruity with every spoonful. Try serving it in a mason jar for a portable breakfast or brunch option that’s as practical as it is pretty.

Pineapple Guava Cheesecake

Zesty and refreshing, this Pineapple Guava Cheesecake is my go-to dessert when I want to impress guests or treat myself after a long week. The combination of tropical flavors with the creamy texture of cheesecake is simply irresistible. I remember the first time I tried it at a friend’s potluck, and I’ve been hooked ever since.

Ingredients

• 2 cups graham cracker crumbs (or any similar biscuit crumbs for the base)
• 1/2 cup unsalted butter, melted (for a richer flavor)
• 24 oz cream cheese, softened (to ensure a smooth filling)
• 1 cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature for better incorporation)
• 1 cup pineapple guava puree (homemade or store-bought)
• 1 tsp vanilla extract (for a hint of warmth)
• 1/4 cup sour cream (to add tanginess and creaminess)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Mix the graham cracker crumbs with melted butter until well combined, then press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes to set, then let it cool slightly while you prepare the filling.
4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition to avoid lumps.
6. Stir in the pineapple guava puree, vanilla extract, and sour cream until the mixture is uniform in color.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Refrigerate for at least 4 hours, or overnight, before serving to allow it to set completely.

This cheesecake boasts a velvety texture with a vibrant tropical flavor that’s both sweet and slightly tart. For an extra touch, garnish with thin slices of pineapple guava or a drizzle of puree before serving.

Pineapple Guava Glazed Ham

Gathering around the table for a hearty meal is one of my favorite things, especially when it involves a dish that’s as flavorful and unique as this Pineapple Guava Glazed Ham. I remember the first time I tried it at a friend’s potluck; the sweet and tangy glaze had me going back for seconds before I even finished my first plate!

Ingredients

• 1 (8-10 lb) fully cooked ham (spiral-cut works great for even glaze distribution)
• 1 cup pineapple juice (freshly squeezed adds a brighter flavor)
• 1/2 cup guava jelly (if unavailable, apricot preserves make a good substitute)
• 1/4 cup brown sugar (packed for a richer glaze)
• 2 tbsp Dijon mustard (adds a nice tangy depth)
• 1 tsp ground cloves (adjust to taste, it’s potent!)

Instructions

1. Preheat your oven to 325°F (163°C) and place the ham in a large roasting pan, cut side down.
2. In a small saucepan over medium heat, combine pineapple juice, guava jelly, brown sugar, Dijon mustard, and ground cloves. Stir constantly until the jelly melts and the mixture is smooth, about 5 minutes.
3. Brush half of the glaze over the ham, making sure to get between the slices if using spiral-cut. Reserve the remaining glaze.
4. Bake the ham, uncovered, for 1.5 hours, basting with the reserved glaze every 30 minutes. Tip: Cover loosely with foil if the glaze starts to darken too quickly.
5. Remove the ham from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist ham.

Finally, this ham is a showstopper with its glossy, caramelized exterior and juicy, flavorful meat. Serve it with a side of roasted sweet potatoes or a fresh green salad to balance the sweetness. The leftovers, if any, make incredible sandwiches with a bit of sharp cheddar and arugula.

Conclusion

Ready to explore the versatility of pineapple guava? This roundup offers 18 mouthwatering recipes perfect for any occasion, from breakfast to dessert. Whether you’re a seasoned chef or a curious cook, there’s something here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos