If you like ripe plantains and are looking for another way to enjoy them, minus the richness of having to pan-fry them, then I think you’ll like these grilled ripe plantains. They work well as a side dish or as an appetizer. The key to grilling these up perfectly lies in selecting the plantain at the perfect stage of ripeness that allows it to be firm enough to hold up to grilling and yet be ripe to the extent that its sweetness is pronounced.
Look for ripe plantains that are starting to get dark spots, do not go for the really pretty ones with their perfect, spotless yellow skins. The only other ingredient you’ll need is a neutral-flavoured oil. If you want to really dress or spice things up, then check out the notes below the recipe.
SPECIAL EQUIPMENT
- Grill pan
INGREDIENTS
- Ripe plantains
- Oil
DIRECTIONS
Set your grill pan to heat over a medium flame or burner until hot and brush the pan with a little oil. Meanwhile, remove the top and bottom tips of the plantains and score the flesh with a knife making crisscross cuts.
Brush the flesh with oil and place flesh side down on the grill, reduce the heat to low and cook for 5 – 6 minutes. Flip the plantains and cook for 3 – 4 minutes or until the cut flesh opens up. Remove and serve hot as is, or use any of the following suggestions.
SERVING/DRESSING SUGGESTIONS
- Sprinkle with ground cinnamon and a drizzle of honey.
- Brush with store-bought Sweet Chili Sauce or mix together honey and pepper sauce with a touch of water and brush on to hot plantains.
- Top with grated cheese while cooking on the grill and cover pan to melt cheese.
