Grilled Plantains

If you've seen plantains at the store and thought, "Those are some weird-looking bananas," you're not alone. They might look weird, but they're delicious when charred on the grill! You can make them sweet with cinnamon and honey or savory with sea salt.

The trick to grilling plantains is using ones that are almost black on the outside. That's when they're sweet and ready. The peel keeps them intact on the grill, and brushing with coconut oil gives them that golden, crispy finish. Honestly, they're so easy and tasty that you'll wonder why you didn't start grilling plantains sooner!

Serve it up alongside grilled meats, burgers, rice, beans, grilled veggies, or even a scoop of ice cream for a sweet, slightly smoky dessert!

Two Ingredients, Sweet, and Smoky

Not sure if you want to try making grilled plantains? Allow me to convince you:

• Naturally sweet: No added sugar needed! Ripe plantains caramelize on their own, giving you that sticky-sweet vibe with around 3 grams of fiber per serving.
• Only 168 calories per serving: Each serving clocks in at just 168 calories, so you get that caramelized, melt-in-your-mouth goodness without the heavy food coma.
• Banana backup: Can't find plantains? Grilled Bananas totally work in a pinch! Just know they'll be sweeter and a bit softer but still super delicious.

Ingredients

Believe it or not, you really only need two ingredients to make this dish. You can serve it as a mouth-watering savory side dish or transform it into a dessert with some additions, but it all starts with a few simple ingredients.

• Ripe plantains: When searching for the best plantains for this recipe, you want to look for plantains that are so ripe they're almost black. These black plantains are the ones that will be the sweetest, which is what we're going for. For a more savory prep, choose more yellow.
• Coconut oil: I love complimenting this tropical fruit with coconut oil, but you can use any neutral-flavored oil with a high smoke point. Avocado oil works great, too.

How to Grill Plantains

Grilling plantains is so easy and only takes 10 minutes! Here's how to do it:

Before they hit the grill, brush the cut sides with a little coconut oil, and feel free to sprinkle on some cinnamon if you’re leaning sweet. Place them flesh-side down on the grill and cook until you get those nice char marks and the plantains start to soften, usually around 5 to 7 minutes. Flip them to the peel side for a few more minutes, and you’ll know they’re done when the fruit starts to pull away from the peel slightly.

No grill option: If you don’t have a grill, just heat a grill pan over medium-high, brush ripe plantain halves with oil, and cook cut-side down for 5–7 minutes. Flip and cook on the peel side for another 1–3 minutes until softened and slightly caramelized.

Recipe Tips and Tricks

If you're looking to make the best grilled plantains, I have got you covered. Here are some of my top tips and tricks to help you impress your friends and family:

• Savory plantains: Want a more savory plantain? Opt for yellow plantains with brown spots instead of the darkest ones you can find. Keep in mind that yellow plantains will be starchier and will, therefore, require a longer cooking time (approximately twice as long).
• Clean: Make sure to thoroughly clean your grill grates before grilling the plantains. I don't know about you, but I would prefer that my plantains don't taste like yesterday's hot dog.
• Peel: It's super important that you leave the peel on the plantains when you grill them. If you take the peel off beforehand, then your plantains will more than likely fall apart on the grill, leaving behind a big mess and ruining the dish.
• Seasonings: For some added flavor, feel free to sprinkle any seasonings of your choice onto the plantains before you grill them. I like using sea salt, cinnamon, smoked paprika, or Cajun seasoning.
• Heat: If you're looking for some heat, sprinkle a dash of cayenne pepper onto your plantains just before grilling them.
• Dessert: If you are prepping these for dessert, consider adding some brown sugar for even more sweetness.
• Too ripe: If the plantains are very ripe, grill them on a large sheet of foil to prevent them from falling apart on the grill.

Ways to Serve Grilled Plantains

Depending on what you're in the mood for, you can serve this plantain recipe savory or sweet. You can add it to a larger meal or enjoy it as a solo act for an appetizer or easy snack. Plantains are super versatile, so the options are endless! If you need some inspiration, here are some of my favorite ways to serve grilled plantains:

• Sweet treat: Top with honey, whipped cream, or vanilla ice cream for an easy dessert that feels way fancier than it is.
• In a grain bowl or salad: A Caribbean-inspired grain bowl or salad makes a fantastic dish to pair with these plantains. All you need is rice or quinoa, cooked black beans, your salsa of choice, fresh avocado or guacamole, and your grilled plantains. This Cuban Black Bean Bowl would be a perfect match.
• As a healthy side dish: This dish makes a wonderful side dish when served with your other summer favorites. Personally, I love making a complete meal with grilled plantains, rice or beans, grilled steak, grilled chicken, or grilled shrimp. Yum!

Storage and Reheating

Here's a quick rundown of how to store, reheat, and reuse grilled plantains:

• Store: Let them cool, then place in an airtight container in the fridge for up to 4 days. Keep the peel on if possible to help retain moisture.
• Reheat: Warm in a skillet over medium heat for 2–3 minutes per side, or microwave for about 30 seconds until heated through.
• Leftovers: Dice and add to a warm rice bowl with black beans, avocado, and salsa for a super quick lunch! If you're feeling a little on the sweet side, you can pair the plantains with a generous scoop of vanilla ice cream, honey, and cinnamon.