Let the plantains get black on the outside. That’s when they’re ripe.

Brush with vegetable oil so they don’t stick to the grill.

I put the plantains on skewers to make them easier to turn on the grill.

Grill for a few minutes on each side til the plantains look “carmelized”.

At the end I brushed the plantains with a glaze.

About a week and a half or so ago I bought some more plantains. But this time instead of trying to grill them in their green state I let them sit in the fruit bowl until yesterday. It’s strange because you have to let them go way past the point you would let a banana go. Til the outside peel looks black and brown. That’s when a plantain is ripe.

This time it wasn’t hard for the plantains to reach the much coveted “carmelized” state. That’s when they get real sweet. I made a glaze* that I brushed on a minute before removing from the grill and then also put more of the glaze on before serving.

They were a perfect dessert to go with my grilled turkey burger meal. And they tasted much better than the plantains I grilled the last time.

*I made the glaze out of things I had around the house - the juice from one lime, 1 Tbsp. honey, 4 Tbsp. brown sugar, and some chopped up candied pecans.

See Also:
» Experiments in Fruit Grilling (Grilled Plantains, Take 1)