Grilled Plantains

Get ready to ignite your taste buds with a sizzling sensation! Sink your teeth into our delicious grilled plantains, perfectly caramelized to golden perfection. Bursting with flavors that dance on your palate, these tropical delights will transport you to a culinary paradise. Join us and let the grilling adventure begin!

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Course: Appetizer, Side Dish

Cuisine: American, Caribbean

Keyword: Grilled Plantains, Plantains

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 97kcal

Author: imma

Equipment

Sharp knife
Grill

Ingredients

2 ripe plantains
2 tablespoons coconut oil, melted
2 tablespoons honey (or more)
¼ tablespoon peanut butter (or almond butter)

Instructions

Plantains

Preheat your grill to medium-high heat (around 375-400°F/190-204℃).
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.
Slice plantains in half lengthwise into 2-3 pieces depending on the size of the plantain.
Brush both sides of the plantain slices with melted coconut oil, ensuring they are evenly coated.
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.
Once the plantains are grilled to your preference, remove them from the grill and let them cool for a few minutes.
Transfer the grilled plantains to a serving platter or individual plates.

Honey Peanut Butter

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

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition