Grill up some sweet plantains on the grill for a tasty complement to any grilled meat. Serve them with black beans and rice for a taste of Cuba!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 Servings
- 1 TB unsalted butter
- 2 ½ cups thinly sliced red onion
- ½ tsp kosher salt
- 1 TB dark brown sugar
- 1 ½ tsp sherry vinegar
- Pinch cayenne pepper
- Pinch allspice
- 3 large ripe plantains (partially black or black)
- Cooking spray
- 2 TB minced cilantro
Melt butter in a small saucepan. Add onions and salt and cook, stirring frequently, until onions are very soft (~ 10 minutes). Stir in sugar, vinegar, pepper, and allspice and cook for 3-5 minutes to let flavors meld. Set aside.
Peel and halve plantains lengthwise. Cut each half into thirds. Spray both sides with cooking spray. Heat a gas or indoor grill to medium high. Cook plantains for 5-7 minutes per side or until grill marks are evident and plantains are softened. Top each serving with warm onions and garnish with cilantro.
The glazed onions can be made up to several days ahead. Just reheat when grilling the plantains.