Cousins of the bananas plantains must be cooked before
eating but then we all know that in Puerto Rico don't
we? The brown sugar glaze adds a touch of sweetness to
the plantain slices.
Perp: 20 minutes
Grill: 12 minutes
Serves: 4
1 cup fresh rasberries or a 10 ounce bag of frozen and
lightly sweetened rasberries.
2 tablespoons of granulated sugar
1 teaspoon of butter or margarine
2 ripe plantains or bananas sliced.
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 green onions thinly sliced
1 small freshjalapeno chili pepper, seeded and finly
chopped
1 pound of skinless, boneless,breast of chicken halved
Salt & Pepper
#1. For sauce, in a small saucepan combine rasberries
and granulated sugar. Heat over low heat for about 3
minutesor until the berries are softened. Press
berries through a fine-mesh sieve; discard seeds.
#2. In a large non-stick skilletmelt butter over
medium heat and add plantains or bananas cooking and
stiring for about 2 minutes until lightly browned and
softened. Sitr in brown sugar and vinegar and heat
through. remove freom heat, stie in green onions and
jalapeno pepper.
#3. Salt & perrer the chicken. Grill chicken on the
rack uncovered over medium heat for 12 to 15 minutes
or until no longer pink in the center (170 degrees F)
#4. Plate the chicken by placing it on top of a ti
leaf or grape tree leaf and spoon on the sauce and
serve with the plantains.
Nutrition Facts:
300 cal; 5 g fat; 62 mg chol; 103 mg sodium; 45 g
carbs; 4 g fiber; 23 g pro;
Caribbean Barbecue Association