Tostones ( Twice fried plantains)

Fried Plantains with a crispy exterior and soft interior – Fried twice Plantains paired with pineapple guacamole.

Course Snack
Cuisine Puerto Rican
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 -4
Calories 557 kcal
Author Immaculate Bites



  • 2-3 unripe plantains
  • Salt seasoned, garlic salt
  • Freshly ground pepper
  • Oil for deep-frying

Pineapple guacamole

  • 2 large avocado cut in half pits removed
  • 3/4 finely diced pineapple (8 ounce, 227grams crushed pineapple, packed in juice ) use juice as need for desired thickness
  • 1 clove garlic minced
  • ¼ cup minced jalapenos optional
  • ¼ cup minced red onion
  • Juice of ½ lime or lemon
  • ¼ cup chopped cilantro
  • ¼ teaspoon cumin optional
  • 1 tablespoon olive oil optional
  • Salt to taste
  • 1-2 pounds (450 -900grams) shrimp (I used extra large shrimp- 21-25 )


Pineapple Guacamole

  1. Scoop avocado into a bowl.
  2. Mash with a fork until you have a smooth and chunky texture.
  3. Drain the crushed pineapple and add to avocado
  4. Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt and mix gently.


  1. Cut the plantains into about 4 -5 thick round shapes.
  2. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 375 degrees.
  3. Gentle drop the plantain into the oil. Do not overcrowd the pan. Do so in batches.
  4. Fry for a few minutes until lightly brown about 3- 4 minutes each side
  5. Use a large spoon or something like that to take it out of the oil. Remove the plantains from the pan and flatten the plantains
  6. Place tostones on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.
  7. Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper
  8. Saute Shrimp

  9. Generously season the shrimp with creole spice or your favorite seasoning  . Heat about 2 Tablespoons of oil  over medium heat in a heavy bottomed Dutch or skillet. 

    Sauté for about 5 minutes shrimp set aside.