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.

Plantain and Pineapple Sundaes
Mark Boughton Photography / styling by Teresa Blackburn

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.


1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 large medium-ripe plantain, peeled and cut diagonally into 1/4-inch-thick slices
3 tablespoons butter
1 cup fresh pineapple, cut into bite-size chunks
6 tablespoons brown sugar
6 tablespoons red wine vinegar
2 green onions, thinly sliced
1 small jalapeño pepper, seeded and finely chopped
3 cups vanilla ice cream


  1. 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.
  2. Place ice cream into 6 serving dishes. Spoon fruit and sauce over ice cream.

Recipe by Lisa Holderness and Wini Moranville.



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