Name: Barbecued Plantains with Orange and Brown Sugar Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 2 ripe plantains (skins must be black); 2 tbsp butter; 2 tbsp demerara sugar; 8 tbsp freshly squeezed orange juice; Salt, to taste; Freshly ground black pepper, to taste

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Introduction

Barbecued plantains are a delightful and simple treat, perfect for adding a sweet, smoky twist to your outdoor cooking. Ripe plantains caramelize beautifully when cooked in foil with butter, sugar, and orange juice, creating a tender and flavorful dessert or side dish.

Two foil packets, each containing a spiral-cut yellow potato, lie side by side on a white plate. The potatoes are sliced evenly from top to bottom, showing their soft, cooked inside with a slightly golden surface and black pepper sprinkled on top. The foil crinkles around the potatoes, partially open to reveal the spirals. The plate rests on a white marbled surface with green and brown blurred outdoor background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe plantains (skins must be black)
2 tbsp butter
2 tbsp demerara sugar
8 tbsp freshly squeezed orange juice
Salt and pepper, to taste

Instructions

Step 1: Peel the plantains and slice them crossways into pieces about 2.5cm thick. Arrange the slices on a large sheet of foil, keeping them together to maintain the plantain’s original shape.
Step 2: Spread butter over the plantain slices, or dot it on if it’s firm. Sprinkle the demerara sugar evenly over the plantains.
Step 3: Fold the foil around the plantains in a gondola shape, then pour the freshly squeezed orange juice over the slices. Season with a pinch of salt and pepper.
Step 4: Wrap the foil securely so the plantains are completely sealed inside. You can prepare the parcels up to 24 hours ahead and refrigerate.
Step 5: Place the foil parcels on the barbecue rack. Cook for about 30 minutes, or until the plantains are soft when tested with a knife.

Tips & Variations

Use ripe plantains with mostly black skins for the sweetest flavor and best texture.
For extra flavor, add a pinch of cinnamon or a splash of vanilla extract before sealing the foil.
Try serving the barbecued plantains with a dollop of yogurt or a scoop of vanilla ice cream for a delicious dessert.
If you don’t have a barbecue, the foil parcels can be baked in the oven at 180°C (350°F) for 25–30 minutes.

Storage

Store any leftover barbecued plantains in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Reheating in foil on the barbecue or oven helps retain moisture and flavor.

How to Serve

The image shows two baked potatoes, each sliced thinly in a spiral shape but still whole, resting inside crinkled foil. The potatoes are golden-yellow with a slightly crispy texture and small visible seasonings. They are placed side by side on a white plate, with the plate on a white marbled surface. The foil is partly open, revealing the warm and soft inside of the potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use underripe plantains for this recipe?

This recipe works best with very ripe plantains, as they are naturally sweeter and soften well. Underripe plantains will be firmer, less sweet, and may not caramelize properly.

How do I know when the plantains are done?

Carefully open one foil parcel and test a plantain slice with the tip of a knife. It should be soft and easily pierced. If it’s still hard, reseal and cook a little longer.