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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
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Photo: Grilled Tropical Fruit Recipe
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By Jeannekay413
Maryland
on June 06, 2011
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Well we used plantains, pineapple, mango and two types of papaya. The Pineapple and mango were amazing. The papaya tasted better on the grill then raw. Plantains were just awful! It was a fine recipe but there was not much to it. I would like to have have some spices to go with it to jazz it up a bit.
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