Grilled Plantains, Take 2

August 8th, 2004 · 2 Comments

Let the plantains get black on the outside. That's when they're ripe.
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.
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.
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
Grill for a few minutes on each side til the plantains look “carmelized”.

Completed meal.
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)

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2 Comments so far ↓

  • Chris

    you eat so well!

  • FlatGreg

    Ha, this is funny! I was looking for a grilled plantain recipe for a Venezuelan friend’s birthday, and this was one of the top links on google. The weird part is I recognized you from Tien’s page, who I know of through his former coworker Halley I went to school with. It’s like 4 degrees of grilled plantains or something.

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