Grilled Plantains

How to Choose Plantains for Grilling

When picking the ultimate plantains for your grilling adventures, I’ve got your back with some fruity wisdom. First up, find plantains that are soft yet firm, like a friendly handshake. Look for a golden yellow with a sprinkle of black spots—they’re the superheroes of flavor balance, perfectly starchy and pleasantly sweet.

Remember, bigger is better for grilling, so go for those medium to large plantains. Additionally, check for smooth skin without gashes or spoiled spots. And lastly, trust your instincts. If they feel too hard or too squishy, move on to the next fruity contender. So gear up, grab your grill, and let the sizzling, smoky magic begin with your chosen plantains!

Recipe Ingredients

1. Plantains – Ripe plantains with yellowish skin and a few black spots are best for this recipe. Sweet and firm, so they don’t fall apart when grilled. 
2. Coconut Oil – This tropical oil works because it compliments the plantains’ sweetness. But you can use avocado oil or butter too.
3. Honey – Sweeter is always better, right? Plus, it makes a great dip or drizzle for most grilled fruit.
4. Peanut Butter – Adding peanut butter to the glaze delivers an irresistible nutty sweetness. Almond butter also works.

How to Grill Plantains

Prepare the Plantains

1. Prep – Preheat your grill to medium-high heat (around 375-400°F/190-204℃).
2. Peel – Cut both ends off the plantain with a sharp knife. This makes it easier to peel. Slice a shallow slit down the long seam of the plantain, and peel only as deep as the peel. Remove the peel by pulling it back.
3. Slice plantains in half lengthwise into 2-3 pieces depending on the size of the plantain.

Grill the Plantains

4. Coat – Brush both sides of the plantain slices with melted coconut oil, ensuring they are evenly coated.
5. Cook – Place the plantain slices on the preheated grill. Cook for 2-3 minutes (until they are lightly browned and have grill marks). Flip the plantains carefully using a spatula and let them grill for another 2-3 minutes or more until done.
6. Cool – Once the plantains are grilled to your preference, remove them from the grill and let them cool for a few minutes.
7. Transfer the grilled plantains to a serving platter or individual plates.

Make the Honey Peanut Butter Mixture 

8. Mix the honey and peanut butter in a small bowl until thoroughly mixed.
9. Serve plantains with dollops of honey peanut butter sauce or as a side dish with the desired protein. 

Recipe Variations

• Sweet and Spicy: Brush plantains with honey, lime juice, and chili powder before grilling.
• Savory Garlic: Rub plantains with minced garlic and olive oil before grilling, then sprinkle with salt and pepper.
• Coconut Curry: Mix coconut milk, curry powder, and a pinch of salt in a bowl. Brush the mixture onto the plantains before grilling for a flavorful twist.
• Cinnamon Sugar: Sprinkle plantains with cinnamon and sugar before grilling for a sweet treat.
• Chimichurri: Top grilled plantains with a homemade chimichurri sauce made with fresh parsley, garlic, olive oil, and red wine vinegar for a Latin appetizer.

Tips and Tricks

• If you can’t find ripe plantains and have overly ripe ones, grill them on a large foil sheet so they maintain shape and don’t burn quickly.
• When adding the toppings, make sure that you only add dollops and do not dip them because the mixture may get too sweet and leave a mess. 
• If you want, you can leave the peel on the plantains while grilling so you can enjoy the insides without falling pieces. 
• Try using plantains with different ripeness levels. Use coconut oil and grill overripe or unripe plantains. However, use foil on overripe plantains so that they won’t fall apart; unripe plantains also tend to cook longer.

Pro Tip: While a black banana is probably way too overripe, black plantains are the sweetest.

Make-Ahead Instructions

Simply grill your plantains to golden perfection, let cool, and store them in the fridge. When the craving hits, a quick reheating on the grill or microwave brings them back to life. It’s like having a secret stash of deliciousness waiting for you.

Serving and Storage Instructions

If you have sweet plantain grill leftovers (which I highly doubt), cover them tightly and store them in the fridge. You need to consume them within 3-4 days.

While freezing raw bananas or plantains doesn’t work well, cooked plantains will last up to six months in the freezer.

Reheat on the stovetop, oven, or microwave as a snack or side dish.

FAQs 

What to Serve With Grilled Plantains

Grilled plantains provide a fantastic side dish or dessert, depending on what you put on them. Serve them as a side for a grilled ribeye or smoked pulled pork with smoked asparagus for efficient use of grill or smoker space. Or top the plantain slices with whipped cream for a decadently easy dessert.

More Decadent Plantain Recipes to Try

• Fried Sweet Plantains
• Plantain Pancake
• Baked Plantain Frittata
• Plantain Fritters
• Pastelon (Plantain Lasagna)

Conclusion

These grilled sweet plantains are not your ordinary summer side dishes. Would you like to save this recipe? Pin it for the win!