Pan-Seared Sweet Plantains

August 16, 2025 Kate @Food For Your Good Desserts 0




Pan-seared sweet plantains served on a white plate with a creamy dipping sauce, fresh ripe plantains, lime, and parsley in the background on a white marble surface.
Golden pan-seared sweet plantains with a creamy dipping sauce — tender inside, caramelized outside, and bursting with tropical flavor.
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Pan-Seared Sweet Plantains are golden, caramelized, and irresistibly tender inside, making them one of the easiest and most flavorful tropical side dishes you’ll ever try. With their naturally sweet taste enhanced by gentle pan-searing in butter and oil, these plantains transform into a dish that’s both comforting and elegant. They pair beautifully with savory favorites like grilled chicken, rice, and beans, or can be enjoyed simply with a creamy dipping sauce.

In many Caribbean and Latin American kitchens, fried or pan-seared plantains are a staple, celebrated for their versatility and natural sweetness. The trick is using fully ripe plantains with black-speckled skin, which guarantees soft texture and deep flavor. As they cook, the sugars caramelize, giving each slice a gorgeous golden crust while keeping the inside tender and almost melt-in-your-mouth delicious.

This quick 10-minute recipe is perfect for weeknights, gatherings, or when you’re craving something special. With minimal effort, Pan-Seared Sweet Plantains deliver big flavor, a touch of tropical charm, and endless possibilities at the table.

Pan-seared sweet plantains served on a white plate with a creamy dipping sauce, fresh ripe plantains, lime, and parsley in the background on a white marble surface.
Golden pan-seared sweet plantains with a creamy dipping sauce — tender inside, caramelized outside, and bursting with tropical flavor.

Recipe Yield: 4 servings

INGREDIENTS

3 ripe plantains (yellow with black spots)
3 tbsp vegetable oil (or coconut oil)
1 tbsp unsalted butter
1/4 tsp sea salt
1 tsp brown sugar (optional, for extra caramelization)

INSTRUCTIONS

1. Peel and slice: Trim ends of the plantains, make a shallow slit along the peel, and remove the skin. Slice diagonally into 1/2-inch thick pieces.

2. Heat and prepare: In a large nonstick skillet, heat vegetable oil and butter over medium heat until shimmering.

3. Pan-sear the plantains: Arrange slices in a single layer. Cook for 2–3 minutes per side, until deep golden brown with caramelized edges. Adjust heat if they brown too quickly.

4. Season and finish: Transfer to a paper towel–lined plate. Sprinkle lightly with sea salt and, if desired, dust with brown sugar for a touch more sweetness. Serve warm with your favorite dipping sauce.

Helpful Tips to Perfect This Recipe

  • Pick fully ripe plantains: Black-speckled skin ensures maximum sweetness and tender texture.
  • Use medium heat: Prevents burning and allows even caramelization without undercooking the center.
  • Pair with a sauce: A tangy or creamy dip complements the plantains’ natural sweetness perfectly.