You might think a plantain is too soft to grill, but its dense texture stands up to the fire with no problem. Grilling plantains so concentrates their sweetness that, truth is, you could eat them right off the grill -– as is or in a banana split.
The plantains can be grilled a few hours in advance. Just cover and leave them out for a couple of hours, or, if longer than that, cover and refrigerate. Bring them to room temperature 1 hour before serving. They accept the sauce better when they aren't cold.
From Smoke Signals columnist Jim Shahin.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
Directions
Step 1
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.
Step 2
Cut off and discard both ends of each plantain and the peels. Cut the plantains diagonally into sections about 2 inches long, then cut each section in half vertically. Place the plantains directly over the fire and grill for 1 to 2 minutes on each side. They will get nice grill marks or turn a brownish color. Transfer them to a serving platter or individual plates.
Step 3
Melt the butter in a medium saucepan on the stove top over low heat. Add the brown sugar and cook until it has dissolved, stirring frequently, then add the orange juice, cinnamon and cayenne pepper (to taste). Cook for 2 to 4 minutes, stirring frequently, to form a syrup. Remove from heat.
Step 4
Season with salt to taste and stir to combine. Pour the sauce over the plantains and serve.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (with syrup)
Calories
340
Fat
9 g
Saturated Fat
6 g
Carbohydrates
68 g
Sodium
85 mg
Cholesterol
25 mg
Protein
2 g
Fiber
4 g
Sugar
37 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Smoke Signals columnist Jim Shahin.
Tested by Jim Shahin and Bonnie S. Benwick.
Published July 24, 2012
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnl6e2rbjEnWSppJGjwaK1zaxkoqZdmK66sc2nnGaZnpl6pLXNp5imp55iwKLBwp5m