Take your Caribbean feast to the next level with grilled plantains. Warm, soft, and sweet, plantains have been a traditional side dish in many tropical countries. Grilling caramelizes the natural sugars while adding a pleasant smokiness.
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We were already grilling for a family dinner, and wondered if we could avoid making a mess in the kitchen that always happens when we fry plantains. Why not put them on the grill right next to the chicken breasts? It was an ah-ha moment.
Which Plantains Are Best for Grilling
Green plantains can be too dry unless you grill them with the peels on. However, the black ones are too soft to hold up on the grill. So look for a happy medium; the golden yellow ones with a sprinkle of black spots are perfectly starchy, pleasantly sweet, and won’t wilt through the grill grates.
How to Grill Plantains
- Peel the plantains, cut them in half lengthwise, brush them with coconut oil, and grill away.
- Mix the honey and peanut butter for a dessert sauce, or serve the plantains plain as a side dish.
Recipe Twists and Tips
- Sprinkle the plantains with cinnamon sugar before grilling for an even sweeter treat.
- If you have overripe plantains, put them on a large sheet of foil so they don’t fall through the grates or burn quickly. If they’re too green, grill them with the peels on until soft (2-15 minutes).
Make-Ahead and Storage Instructions
You can make these ahead, let them cool, store them in an airtight container, then reheat them before serving. Personally, I like them better fresh.
Store the leftovers the same way and use them within the week or freeze them in an airtight bag for up to 6 months.
What to Enjoy With Grilled Plantains
Plantains provide a fantastic side for roast pork, rice and beans, and jerk chicken. They also make a simple plantain split with ice cream, drizzled with chocolate and the peanut butter dip, then topped with whipped cream.
More Decadent Plantain Recipes to Try
By Imma