Cinnamon wood: I've got some large cinnamon logs that I'm going to try using in the smoker one day, but have been told by a friend that they weren't too impressed with it.
Orange wood: One of the best steaks I've had in my life was a dry aged porterhouse grilled over orange wood.
Peach wood: I've used peach wood on pork and it does well, though the meat stays an almost uncooked pink color on the outside for some reason. I might have used too little wood, but the flavor was pretty much where I wanted it.
Guava: I've never used guava, but just cut down a poor quality yellow cattley guava so I'll be sure to save that for smoking.
Jaboticaba: Anyone used Jabo wood for smoking? I'm definitely going to have to scrounge up some sticks from previous prunings and see what I can do with those.
Not a tropical really but Australian Pine is supposed to be a great smoking/grilling wood. It isn't really a pine but a she-oak, so I'd guess it has similar qualities to other oak trees for cooking.