96 tropical recipes

Grilled turkey breast slices topped with a vibrant mango, strawberry, and kiwi salsa brightened with lime juice, ginger, and red onion. This fresh, colorful summer dinner is light, fruity, and ready in under an hour.

Chilled shrimp and pasta salad loaded with fresh mango, papaya, pineapple, and mandarin oranges, tossed in a creamy coconut-ginger-lime dressing. A bright, crowd-pleasing summer dish for 6.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

No-bake chocolate and dried fruit squares studded with nuts, topped with candied orange zest. These refrigerator treats combine tropical dried fruit mix with rich semi-sweet chocolate for an elegant bite.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Hurricane fruit salad with bananas, oranges, strawberries, pineapple, kiwi, cantaloupe, and dates tossed in plain yogurt and topped with shredded coconut. A tropical, diabetic-friendly fruit bowl.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.