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- 2 ripe plantains (almost black)
- 1 tbsp coconut oil (or avocado oil)
Preheat the grill to medium-high heat. Slice the plantains in half vertically, leaving the peel on. This will hold the plantain together and ensure they don’t fall apart on the grill.
Brush the exposed banana halves with coconut oil. Sprinkle with cinnamon.
Start grilling the plantain with the flesh side down. Grill for 5-7 minutes until grill marks form and the plantain slightly softens. Turn over to peel side and grill for about 1-3 minutes. You know it’s done when the plantain begins to pull away from the peel. Sprinkle with sea salt if desired. These can be served with a savory dish when topped with salt or become a sweet dish with cinnamon, honey, whipped cream, or ice cream.
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