Sweet, caramelised grilled plantains paired with a crisp, refreshing salsa make for a light, vibrant side dish or snack. The balance of soft, warm plantain with cool, fresh vegetables is simple yet satisfying.

Why You’ll Love This Recipe

Naturally sweet and savory pairing.
Quick and easy—ready in under 20 minutes.
Minimal ingredients with maximum flavor.
Naturally vegan and gluten-free.
Easily customizable with fruit or spice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe plantains
1 tomato, finely chopped
¼ cucumber, finely chopped
3 spring onions, finely chopped
1 pinch ground black pepper

Directions

Prepare The Plantains
- Cut off both ends of each plantain.
- Make a slit lengthwise along the skin and peel by sliding your thumb under the slit to loosen the skin.
- Cut each plantain in half, then cut each half lengthwise to make 8 pieces.
Grill The Plantains
- Place on a grill over low heat.
- Cook for about 10 minutes, turning occasionally, until soft inside and lightly caramelised.
Make The Salsa
- In a bowl, combine tomato, cucumber, and spring onions.
- Optional: For a fruity twist, replace tomato with chopped pineapple rings in natural juice.
- Optional: For heat, add finely chopped fresh red chili or a pinch of chili powder.
Serve
- Season salsa with ground black pepper.
- Serve warm grilled plantains alongside the fresh salsa.

Servings And Timing

Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Tropical salsa: pineapple, mango, or papaya in place of tomato.
Spicy kick: fresh chili, chili flakes, or chili powder.
Herb boost: add fresh coriander or parsley to the salsa.
Oven method: roast plantain pieces at 200°C (400°F) for 15–20 minutes, flipping halfway.

Storage/Reheating

Storage: Keep plantains and salsa separate in airtight containers. Refrigerate for up to 2 days.
Reheating: Warm plantains in a skillet or oven; salsa is best served fresh.
Not suitable for freezing.

FAQs

How Do I Know If Plantains Are Ripe?

They should be mostly yellow with black spots—soft but not mushy.

Can I Use Green Plantains?

Yes, but they will be starchy and less sweet, more like a savory side.

Can I Pan-Fry Instead Of Grilling?

Yes, cook in a lightly oiled skillet over medium heat until caramelised.

What If I Don’t Have A Grill?

Use a grill pan or bake in the oven.

Can I Make The Salsa Ahead?

Yes, but it’s best within 2 hours for peak freshness.

What Goes Well With This Dish?

It pairs beautifully with grilled meats, fish, or as part of a vegetarian platter.

Can I Add Lime Juice To The Salsa?

Yes, it brightens the flavor and keeps the vegetables crisp.

Do I Need Oil For Grilling Plantains?

No, ripe plantains caramelise naturally, but a light brush of oil can help prevent sticking.

Can I Use Cherry Tomatoes?

Yes, just chop them into small pieces.

Is This Recipe Vegan?

Yes, it’s naturally vegan and gluten-free.

Conclusion

Grilled plantain with fresh salsa is a quick, healthy, and flavorful dish that’s just as good as a snack as it is a side. With endless salsa variations, you can tailor it to sweet, spicy, or tropical tastes.