Plantain and Pineapple Sundaes

Plantain and Pineapple Sundaes
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 5 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 300
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 45mg
  • Sodium 210mg
  • Potassium 390mg
  • Carbohydrate 45g
  • Fiber 2g
  • Sugars 36g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 10%
  • Iron 4%