Barbecued Plantains

Two plantains in foil on the barbecue

Author:Good Food

Cook perfect plantains by wrapping them in foil and barbecuing them. This Latin American relative of the banana is delicious in sweet and savoury dishes.

kcal fat saturates carbs sugars fibre
122 4g 3g 22g 5g 1g

Cook: 30 mins Prep: 10 mins - 15 mins

caribbean low-salt easy

  • 72
  • 27
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  • 2 ripe plantains - the skins must be black
  • 2 tbsp butter
  • 2 tbsp demerara sugar
  • 8 tbsp freshly squeezed orange juice


Serves 6

  1. Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
  2. Smear each plaintain with the butter (or dot it over if it’s hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they’re securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
  3. Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they’re ready, open a parcel and test with the point of a knife).


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