Servings: 6

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Plantain Pineapple Saute


2 Frieda’s Plantains, peeled and cut into 1/2-inch chunks
2 Tablespoons butter or margarine
2 cups fresh or canned, drained pineapple chunks
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ cup pineapple juice or water
2 ½ to 3 tablespoons honey


Place plantain chunks in saucepan of water to cover. Bring to boiling. Reduce heat and simmer 5 minutes. Drain. In a skillet melt the butter or margarine; add plantain pieces. Saute 5 minutes. Add pineapple chunks, spices, and pineapple juice or water. Cover and simmer 5 minutes more. Add honey to taste. Serve as a dessert or side dish for ham or pork.