Grilled Plantains
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.
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
- Fried Sweet Plantains
- Plantain Pancake
- Baked Plantain Frittata
- Plantain Fritters
- Pastelon (Plantain Lasagna)
By Imma
Grilled Plantains
Ingredients
The Plantains
- 2 ripe plantains
- 2 tablespoons (28g) melted coconut oil
Honey Peanut Butter Sauce
- 2 tablespoons (42g) honey (more if desired)
- ¼ cup (68g) peanut butter or almond butter
Instructions
Grilling Plantains
- Heat the grill on medium-high heat until it reaches 375-400°F (190-205℃).
- Cut off both ends of the plantains for easier peeling. Slit a shallow line down the length of the plantain as deep as the peel. Pull the peel back and remove it.
- Slice plantains in half lengthwise. Brush both sides of the plantain halves with melted coconut oil until evenly coated.
- Place the plantain slices on the hot grill, and cook for 2-3 minutes per side or until lightly browned with grill marks. Flip them carefully with a spatula and grill for another 2-3 minutes or until cooked through.
- Once the plantains have reached the desired doneness, take them out of the grill, transfer them to a serving platter, and let them cool for a few minutes.
- Serve plantains with dollops of the honey peanut butter dip or as a side with your desired protein.
Honey Peanut Butter Sauce
- Stir the honey and peanut butter until thoroughly mixed.
Tips & Notes:
- Feel free to make them savory by sprinkling the plantains with Creole seasoning before putting them on the grill.
- Please keep in mind that the nutritional information is an approximation and can vary greatly depending on the ingredients used in the recipe.
Yay!!! I love all your grilling recipes. Thank you.