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

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The recipe was originally published as Plantain and Pineapple Sundaes on

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