Best 3 Guava Chicken Hawaii Recipes

**Uncover the Enchanting Flavors of Guava Chicken Hawaii: A Culinary Journey to the Islands**

Embark on a tantalizing culinary adventure with Guava Chicken Hawaii, a dish that embodies the vibrant spirit of the Aloha State. This delectable dish combines the sweet and tangy notes of guava with the savory richness of chicken, creating a symphony of flavors that will transport your taste buds to the tropical paradise of Hawaii. Explore a collection of carefully curated recipes that showcase the versatility of Guava Chicken Hawaii, ranging from the classic stovetop method to modern takes featuring the air fryer and slow cooker. Each recipe offers a unique interpretation of this beloved dish, ensuring an exciting culinary experience for home chefs of all skill levels. Get ready to indulge in the vibrant flavors and aromas of Guava Chicken Hawaii, a dish that captures the essence of island living.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN GUAVA CAKE

Hawaiian Guava Cake image

Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.

Provided by Kiera Wright-Ruiz

Categories cakes, dessert

Time 50m

Yield One 9-by-13 cake (about 24 servings)

Number Of Ingredients 17

Ingredients

2 1/2 cups/320 grams cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/4 cups/250 grams granulated sugar
6 large egg whites
1/4 cup/60 milliliters neutral oil, like canola or vegetable oil
1 cup/240 milliliters whole milk
1 cup/240 milliliters guava concentrate or reduced guava juice (see Tip)
2 teaspoons vanilla extract
4 drops of red food coloring (optional)
1 cup/240 milliliters heavy whipping cream
8 ounces/230 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
Pinch of kosher salt
3 drops of red food coloring (optional)
1/2 cup/120 milliliters guava concentrate or reduced guava juice (see Tip)

Steps:

Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams

GUAVA GLAZED CHICKEN THIGHS

Guava Glazed Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Number Of Ingredients 10

Ingredients

1 cup guava nectar
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1/2 red onion, chopped fine
1 tablespoon ancho puree
1 tablespoon honey
Salt, to taste
Pepper, to taste
6-inch wooden skewers
2 pounds boneless chicken thighs

Steps:

Combine guava, vinegar, garlic, onion, ancho and honey in a small saucepan and reduce to 1/2 cup. Place 2 skewers through each thigh and season with salt and pepper. Brush with glaze and grill 4 minutes per side. Brush with glaze several times while on grill. Cut each thigh in half and serve.

GUAVA CHICKEN

Guava Chicken image

Make and share this Guava Chicken recipe from Food.com.

Provided by Amy in Hawaii

Categories Chicken Thigh & Leg

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces concentrated frozen guava nectar
1 cup oyster sauce
1 cup sugar
1 cup catsup
1 cup soy sauce
1/2 teaspoon Chinese five spice powder
1 teaspoon salt
10 lbs chicken thighs

Steps:

Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
Add chicken and seal bag.
Rub bag to evenly coat chicken pieces.
Refrigerate overnight, turning bag once or twice.
Keep refrigerated until prepared.
Grill or broil chicken until done.
Marinade is very sticky so line broiler pan with foil for easier cleanup.
Recipe can be halved but you can still use the whole can of guava nectar.

Tips:

Use ripe guavas: Guavas are sweetest when they are fully ripe. For the best results, choose guavas that are slightly soft to the touch and have a deep yellow or orange color.
Prepare the guavas properly: Before using the guavas, peel and seed them. To peel a guava, use a sharp knife to score the skin lengthwise. Then, use your fingers to peel away the skin. To seed a guava, cut it in half and scoop out the seeds with a spoon.
Marinate the chicken: Marinating the chicken in the guava mixture helps to infuse it with flavor. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from overcooking and drying out. Be sure to adjust the cooking time depending on the thickness of your chicken breasts.
Serve the chicken immediately: Guava chicken is best served immediately after it is cooked. This ensures that the chicken is still hot and juicy.

Conclusion:

Guava chicken is a delicious and easy-to-make dish that is perfect for any occasion. The sweet and tangy guava sauce pairs perfectly with the savory chicken. This dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting chicken recipe, give guava chicken a try!