There’s something magical about the way ripe plantains transform on the grill—those golden slices caramelizing into sticky, smoky perfection with just a kiss of heat. Whether you’re serving them as a side dish, dessert, or even a snack, grilled plantains are one of those effortlessly impressive dishes that taste like they took way more effort than they actually do.
Essential Ingredients & Tools
Ingredients:
- 2 perfectly ripe plantains (yellow skins with black speckles—this is when they’re at their sweetest)
- 1 tbsp coconut oil (or substitute with avocado or grapeseed oil)
- A generous pinch of flaky sea salt (enhances the natural sweetness)
- ½ tsp cinnamon (optional, but adds warmth)
- Honey or extra flaky salt for finishing
Tools:
- Sharp knife (a dull blade will make peeling and slicing harder)
- Grill or grill pan (outdoor grills add smokiness, but a stovetop pan works too)
- Pastry brush (for even oil distribution)
- Tongs (gentle flipping prevents breakage)
Serves: 4 | Prep: 10 min | Cook: 8 min | Total: 18 min
How to Make Grilled Plantains
1. Prep the Plantains
Choose 2 plantains that are yellow with black spots—they’re sweet but still firm enough to hold their shape. Green plantains are too starchy, and fully black ones may turn mushy. Trim the ends, make a shallow slit along the peel, and remove it. Slice diagonally into ½-inch pieces for maximum caramelization.
Why this works: Diagonal cuts create more surface area for browning, and ripe plantains have converted starches into sugars, ideal for grilling.
2. Heat the Grill
Preheat your grill or pan to medium-high (375–400°F). This temperature ensures caramelization without burning. Lightly oil the grates with 1 tbsp coconut oil (or another high-heat oil).
Test the heat: A water droplet should sizzle and evaporate instantly.
3. Season & Grill
Brush both sides of the slices with 1 tbsp coconut oil, then sprinkle with a generous pinch of flaky sea salt and ½ tsp cinnamon (if using). Arrange on the grill, leaving space between them. Cook for 3–4 minutes per side without moving them too soon—this ensures deep grill marks. Flip gently with tongs.
Pro tip: Press slices lightly with a spatula halfway through to boost caramelization.
4. Watch for the Perfect Char
Look for golden-brown color with smoky edges. If browning too fast, lower the heat or move to a cooler spot. Avoid overcrowding the pan to prevent steaming.
5. Serve & Enjoy
Remove while warm and slightly firm. Drizzle with honey or extra flaky salt, or pair with Vanilla Ice Cream for dessert. For savory options, serve with grilled meats or crema.
Chef’s Wisdom
- The Maillard Reaction is Your Friend: Medium-high heat triggers the Maillard reaction, creating complex flavors. Too low, and they steam; too high, and they scorch.
- Choosing the Right Ripeness: Yellow with black spots = sweet and firm. Fully black = sweeter but softer. Green = best for savory dishes like Tostones.
Ingredient Variations and Their Impact
- Brown Sugar Glaze: Brush with melted butter and brown sugar in the last 2 minutes for a sticky finish.
- Chili-Lime Dusting: Toss with lime zest and chili powder post-grilling for a sweet-spicy kick.
- Coconut Milk Dip: Serve with coconut milk mixed with lime and agave for a tropical twist.
Perfect Pairings
Complementary Dishes:
- Grilled Jerk Chicken: The smoky spice contrasts beautifully with the sweet plantains.
- Black Bean Salad: The fresh, zesty flavors balance the richness of the caramelized slices.
Drinks:
- Moscato: Its floral sweetness mirrors the plantains’ caramelized notes.
- Sparkling Cider: The effervescence cleanses the palate between bites.
Something Sweet:
- Vanilla Bean Ice Cream: A classic pairing that melts into the warm plantains.
- Dark Rum Syrup: Drizzle sparingly for an adults-only dessert upgrade.
Grilled Plantains: A Sweet and Smoky Caribbean Delight
Learn how to make perfect Grilled Plantains with my easy recipe. Sweet, smoky, and caramelized in under 20 minutes. Try this Caribbean-inspired side or dessert today!
Ingredients
Main
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2 ripe plantains (yellow with black spots)
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1 tbsp coconut oil (or avocado oil)
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1 pinch flaky sea salt
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½ tsp cinnamon (optional)
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Honey or extra flaky salt (for finishing)
Instructions
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Peel and slice plantains diagonally into ½-inch pieces.01
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Preheat grill or pan to medium-high (375–400°F). Lightly oil grates.02
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Brush plantain slices with 1 tbsp coconut oil, sprinkle with 1 pinch flaky sea salt and ½ tsp cinnamon.03
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Grill for 3–4 minutes per side until golden-brown.04
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Serve warm with honey or extra flaky salt.05
