Photo of Grilled sweet plantains with brown sugar-glazed onions by WW

Grilled sweet plantains with brown sugar-glazed onions

Total Time
43 min
13 min
30 min
Add a fresh and healthy twist to this Caribbean favorite by grilling this typically fried dish. In addition to the great flavor, you'll love the faster prep and cleanup times. A good source of fiber and vitamins B and C, look for plantains that have very black, or partially blackened, skins. The darker the plantains are, the sweeter and less starchy they become, whish is what you want for this particular recipe. The glazed onions can be made up to several days ahead. Just reheat when grilling the plantains. Garnish this side dish with lime wedges. It makes an excellent side for tacos or quesadillas.


Unsalted butter

1 Tbsp

Red onion

2 medium, thinly sliced

Kosher salt

½ tsp

Packed brown sugar

1 Tbsp, dark variety

Sherry vinegar

1½ tsp

Cayenne pepper

1 pinch(es)

Ground allspice

1 pinch(es)

Uncooked plantain

21 oz, about 3 medium, partially black or very black

Cooking spray

2 spray(s)


2 Tbsp, fresh, minced


  1. Melt butter in a small saucepan over medium-high heat. Add onions and salt to pan; cook, stirring frequently, until onions are very soft, about 10 minutes. Stir in sugar, vinegar, cayenne and allspice; cook, stirring occasionally, to let flavors blend, about 3 to 5 minutes. Set aside.
  2. Peel plantains and halve lengthwise; cut each half into thirds and coat all over with cooking spray.
  3. Heat an outdoor gas grill or an indoor grill to medium-high. Cook plantains until grill marks are evident and plantains are softened, flipping once, about 5 to 7 minutes per side. Place plantains on a serving platter and top with warm onions; garnish with cilantro. Yields about 3 pieces plantain and 1/4 cup onion per serving.