You are here: Home » Recipes » Plantain and Pineapple Sundaes Plantain and Pineapple Sundaes Kitchen Tested Yield 6 servings Prep 5 mins Cook 5 mins Plantains and exciting spices are the island way with ice cream. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail While it may seem odd, the savory flavorings here—cumin, jalapeño and green onions—add just the right exotic touch to these sweet sundaes. Plantains look like very large bananas but are much more starchy and need to be cooked. Use well-spotted, but not black, plantains. If they’re too green (unripe), they will not peel easily. Ingredients 1/4 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground cinnamon1 large medium-ripe plantain, peeled and cut diagonally into 1/4-inch-thick slices3 tablespoons butter1 cup fresh pineapple, cut into bite-size chunks6 tablespoons brown sugar6 tablespoons red wine vinegar2 green onions, thinly sliced1 small jalapeño pepper, seeded and finely chopped3 cups vanilla ice cream Instructions Combine salt, cumin and cinnamon. Sprinkle on one side of plantain slices. Heat butter in a large skillet over medium heat. Add plantains, spice side down; cook until golden and slightly softened, 2 to 3 minutes per side. Stir in pineapple, brown sugar and vinegar. Cook until thoroughly heated, 1 to 2 minutes. Stir in green onions and jalapeño; remove from heat. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream. Recipe by Lisa Holderness and Wini Moranville.