Sweet island fruit is the perfect match for zesty jerk spices, and the grill caramelizes their natural sugars. You can leave the skin on – just slice plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Serve alongside the hens or top with ice cream and caramel sauce for dessert.
Photograph by Con Poulos