Aug 03, 2021 12:00 PM

Author: Be Well Utah

Guava BBQ Sauce

Guava BBQ Sauce + Portuguese Pickled Onions

For the next eight months we are hosting a new online cooking demo series as part of the virtual Be Well Utah event series. This year we have partnered with PEAU (Pasifika Enriching Arts of Utah). PEAU is the arts and culture division of PIK2AR (Pacific Islander Knowledge 2 Action Resources). 

Cooking with PEAU is as a collaborative effort with Be Well Utah and University of Utah Health to accomplish two goals:

  1. to teach people how to cook “traditional” Pacific Island dishes.
  2. to provide healthier options for some of the ingredients in recipes frequently used by Pacific Islanders. 

Participate in our online cooking demos and learn how cook traditional Pacific Island dishes. Not only will you learn how to cook some of these recipes, but you will also learn healthier options for some of the ingredients in these recipes. Each month we will provide a recipe for both a traditional main dish along with a side dish or dessert.

Today we’re taking you step-by-step through how to make some delicious variations of a traditional Guava BBQ Sauce. You may substitute the Guava for a variety of different flavors such as Tamarind, Hoisin, Blood Oranges, Dragon Fruit, Starfruit, Kim Chee paste, just to name a few. This BBQ Sauce can be applied to any protein of your choice.

To compliment this sauce, we are partnering it with a traditional Portuguese side dish, Pickled Onions. Pair them together or enjoy the Pickled Onions by themselves, either way, you have a delicious treat.


Main Course- Guava BBQ Sauce:  SERVES 8 (1/4 CUP)

  • 8 oz Guava Paste (1cup)
  • 1/3 Cup Cider Vinegar
  • 1/4 Cup Dark Rum*
  • 3 Tbsp Tomato Paste
  • 3 Tbsp Lime Juice
  • 1Tbsp Soy Sauce
  • 1Tbsp Worcestershire Sauce
  • 2 tsp Ginger
  • 1 Green Onion (white portion)
  • 1/4 Cup Water Salt & Pepper to taste

*Can Omit


  1. Mix everything together. Be sure that guava and tomato paste are incorporated well.
  2. Cook on medium high heat until sauce thickens.
  3. Remove from heat and cool.
  4. Use on any type of meats for the grill. Enjoy!

Nutrition Facts Per Serving

Calories 187; Total Fat 0g; Saturated Fat 0g; Sodium 210mg; Total Carbohydrates 44g; Dietary Fiber 2g; Sugars 39g; Protein 0g

*All recipes are available in English, Spanish, Hawaiian and Marshallese. To see other languages please download the recipe card PDF below.


Side Dish- Portuguese Pickled Onions:

  • 1 qt White Vinegar
  • 1 qt Water
  • 1/3 cup Hawaiian Salt
  • 4 lbs Maui Onions quartered
  • 1/2 cup Sugar
  • 2-3 large Carrots (optional)
  • 1 large Green Pepper (optional)
  • Add Hawaiian Chili Pepper (red pepper flakes are good too) if you want it spicy

*Can Omit


  1. Bring vinegar, water, salt and sugar to a boil.
  2. Pour over onions (carrots and green pepper, if added)
  3. Use gallon container (glass)let cool.
  4. Refrigerate 1 month before eating.

Healthy Modifications

  • Use less salt if possible
  • Use less sugar if possible

*All recipes are available in English, Spanish, Hawaiian and Marshallese. To see other languages please download the recipe card PDF below.

Be Well Utah

Be Well Utah 2021 is offering virtual cooking demos so you can learn to make tasty and nutritious meals from your own home. Our University of Utah Health Registered Dietitians have partnered with PEAU to modify traditional Pacific Island recipes that are easy to make, include healthy ingredients, and are suitable for the whole family. Watch the cooking demo on our Facebook page, or follow the recipe below. We encourage you to share a picture of your family with your finished Be Well Utah recipe & tag @BeWellUtah on Facebook and Instagram.

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