Follow these steps for perfect results
ripe plantains
peeled and sliced lengthwise 1/3 inch thick
chayote
halved lengthwise, pitted and sliced lengthwise 1/4 inch thick
olive oil
salt
ripe pineapple
peeled, halved lengthwise, cored and sliced crosswise 1/2 inch thick
Light a charcoal grill or preheat a grill pan to medium-high heat.
Peel and slice the ripe plantains lengthwise into 1/3 inch thick slices.
Halve the chayotes lengthwise, remove the pit, and slice lengthwise into 1/4 inch thick slices.
Peel, halve lengthwise, core, and slice the pineapple crosswise into 1/2 inch thick slices.
Brush the plantain and chayote slices generously with olive oil.
Season the chayotes with salt.
Grill the plantains, chayotes, and pineapple over moderately high heat for 3 to 4 minutes per side.
Continue grilling until the plantains, chayotes and pineapple are tender and lightly charred.
Serve hot or warm.
Expert advice for the best results
For a sweeter flavor, use very ripe plantains (almost black).
Marinate the pineapple in a little rum before grilling for extra flavor.
Everything you need to know before you start
5 mins
Can be prepped ahead and grilled just before serving.
Arrange the grilled slices artfully on a platter.
Serve as a side dish to grilled meats or fish.
Serve with a scoop of vanilla ice cream for dessert.
Like Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Common side dish in Caribbean cuisine
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