These grilled plantains with brown sugar butter glaze are a delicious way to enjoy ripe plantains and make an easy summer side dish or dessert!
I know I’ve bragged on my dad’s cooking many times on my blog before but I have to do it again today. Whether it’s baking bread, making homemade yogurt, serving up the best waffles ever, cooking up homemade bolognese sauce or manning the grill, he can truly do it all.
The last time I visited my family in Florida my dad treated me to his latest delicious grilled recipe…plantains!
And as if grilled plantains weren’t delicious enough as is, he takes it to a whole new level with a brown sugar butter glaze that you baste onto the plantains while cooking.
I’ve since replicated this recipe twice on my own to make sure I had the technique down before sharing it here. (Something I always like to do!) I cooked them on both gas and charcoal grills and the results have been wonderful both times.
The first step is slicing your plantains in half, right down the middle. You want to leave the skin on for grilling. Note: it’s important to use fairly ripe plantains. They don’t have to be totally black but you want a good amount of black spots. If you use plantains that are not ripe, they will not get soft on the grill.
The grilling process is super simple. You start cut-side down to get your grill marks and then flip them over to finish cooking. You baste them every 5 minutes with the brown sugar butter glaze until they’re browned, soft and ready to come off the grill.
They’ll start pulling away from the peels as they get soft and done. I so wish you could reach through the screen and try one of these. They’re so amazing!
I’ve been serving them as a dinner side dish but I suspect they’d be a great dessert as well. Maybe even topped with a little ice cream!
Pick up some plantains next time you’re at the grocery store and throw them on the grill. You won’t believe how easy and delicious this recipe is!
Grilled Plantains with Brown Sugar Butter SaucePrint
- 4 ripe plantains, sliced in half lengthwise
- 3 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Sriracha (or to taste…this can also be omitted)
- 1–2 tablespoons water (if sauce seems thick and needs to be thinned)
- Preheat grill.
- Whisk together melted butter, brown sugar, vinegar and Sriracha in a small bowl. Thin a little with water if the sauce seems really thick. You can also heat the mixture in a saucepan but I’m all about the less steps the better.
- Brush grill grate with oil and place plantains on grill cut side down. Close lid and cook for about 5 minutes, or until you have some nice grill marks. Flip plantains over so that they are skin side down and baste with brown sugar butter mixture.
- Continue to cook for about 15-20 minutes and baste every 5 minutes or so until plantains are soft and pulling away from skin.
- Remove from grill and serve. We like to keep them in the peel for serving because it looks pretty on the plate!