Photo of Sweet Ginger Plantains by WW

Sweet Ginger Plantains

0 - 2
PersonalPoints™ per serving
Total Time
35 min
5 min
30 min
Fried sweet plantains, or maduros, are an essential part of any Caribbean plate. Be sure to start with very ripe plantains that have black skins with perhaps only a few yellow spots. The trick to achieving their desired crispy outer shell and tender flesh is to first cover and steam them in the oven until tender, then run them under the broiler to allow the sugars in the plantains to caramelize. Serve alongside a plate of rice and beans, or with any grilled protein.


Cooking spray

4 spray(s), coconut–flavour suggested

Uncooked plantain(s)

2 large, overripe with black skins, peeled and sliced diagonally into ¾-inch-thick medallions

Ground ginger

1 tsp(s)

Ground cinnamon

½ tsp(s)

Kosher salt

½ tsp(s), plus more for sprinkling


  1. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Arrange plantains in single layer on pan. Spray plantains with nonstick spray and sprinkle with spices and 1⁄2 tsp salt, pressing so spices adhere. Cover pan tightly with foil. Bake until plantains are tender, 20 to 25 minutes. (Alternatively, cook plantains in air fryer: Spray air-fryer basket with nonstick spray. Cook plantains in air fryer at 400°F for 10 minutes, flipping halfway through. You will most likely need to cook plantains in batches.)
  2. Remove foil from pan. Turn on broiler. Cook plantains, turning once, until charred in spots with some crispy edges, 7 to 10 minutes. Let cool slightly. Sprinkle with salt before serving.
  3. Serving size: 2 pieces