Grilled Plantains

The char flavor pairs nicely with the natural sweetness of plantain. And the citrus glaze — intermingled with honey — takes this dish from delish to decadent!

Inspired by Rastafarians who observe I-tal cooking as part of their faith, this grilled plantain recipe is clean of preservatives, chemicals and salts. As opposed to additives, the full flavor is derived from the natural splendor of organic ingredients.

In creating this dish, our editor, Rochelle Oliver, used fire to unlock the banana’s sweetness and to create crusty cross-sections of charred bits. The grapefruit and honey glaze adds a delightful candy-like tartness that is subtle and surprising.

To enjoy as a dessert, grill the bananas for a longer time or until the meat has a sturdy, pudding-like softness.


Grilled citrus-Glazed Plantains

Serves 4 | Time: 25 Minutes

“In its unspoiled state, the earth produces an abundance of natural foods and herbs, which provide man with adequate nourishment,” Joseph Owens wrote in "Dread, the Rastafarians of Jamaica." | Photography by Island and Spice Magazine

“In its unspoiled state, the earth produces an abundance of natural foods and herbs, which provide man with adequate nourishment,” Joseph Owens wrote in "Dread, the Rastafarians of Jamaica." | Photography by Island and Spice Magazine

INGREDIENTS:

2 ripe plantains

2 tsp coconut oil, plus more for grilling

2 tsp honey

2 tsp fresh grapefruit juice

PREPARATION:

Step 1:

Mix the oil, honey and juice in a small bowl. Set aside. Slice the ripe plantains lengthwise. Coat the entire fruits with coconut oil to prevent them from sticking to the grill. Warm the grill to 375 degrees or to a medium-high heat.

Step 2:

Place the plantains on the grill with the meat facing the fire. Allow the plantains to cook for 10 minutes.

Step 3 :

Flip the plantains so the skins face the fire. Coat the exposed bananas with the glaze. Cover the grill and allow the plantains to cook for 15 minutes.

Serve with the skins on.