Sweet island fruit is the perfect match for the grill, which caramelizes their natural sugars. You can leave the skin on — just slice ripe 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. Top with ice cream and caramel sauce for dessert.
Photograph by Con Poulos
This recipe has been updated and may differ from what was originally published or broadcast.