Spiced Plantains and Pineapple
Ingredients10 m servings 199 cals
- Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.
Per Serving: 199 calories; 0.7 g fat; 51.5 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
ReviewsRead all reviews 5
I really like this recipe--It's a very good way to have plantains without all the oil-- I had them as a side dish for an indonesian-style chicken curry, and it was delicious.
We had this recipe in a Healthy Cooking Class and not even a Chef could make this work. They ended up doing it the next day with Bananas.
Liked this recipe but it was more sweet and not really spicy. The plantain was also a little mushy. Might be better with fresh pineapple perhaps.
I found this recipe incredibly easy to prepare on my own and I just started taking cooking seriously. My family enjoying trying plantain out for the first time. I would save pineapple juice to...