Karl’s Broiled Plantains

I am making Jamaican Chicken salad tonight. For a Chinese chicken salad I would have crunch noodles as the starch. That doesn’t sound very Caribbean, so I decided on broiled plantains instead.

Karl’s Broiled Plantains

Karl’s Broiled Plantains

You have probably seen plantains in your store and thought that they were just a big banana. If you bought one and tried to eat it raw you were probably unimpressed. Plantains are starchy and become wonderful when cooked just a little. This is an easy, super simple recipe that will reintroduce you to plantains and you will wonder where they have been all your life.

After Dinner Note: This was the perfect complement to my Jamaican Chicken Salad, giving a sweet warm accent to the cold salad.

Karl’s Broiled Plantains


2-3 plantains
2 Tbs. butter, melted (olive oil for vegan)
2 Tbs. brown sugar
2 Tsp. cinnamon
Pinch Kosher salt


1. Peel plantains. Cut in half across and then slice the plantain in half length wise.

Tip: Or into thirds for an extra thick plantain.

2. Brush on both sides with butter and lay in rows on a small shallow baking pan.

3. Sprinkle evenly with brown sugar, cinnamon and salt.

4. Broil 4-5 inched from the element for 15 to 20 minutes, until well browned.

Tip: Watch them very carefully toward the end of the broiling time. You want them richly caramelized, not burnt.

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Filed under Side Dishes, Starches, Vegan, Vegetables

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