Grilled Plantains, Pineapple & Chayotes
Hey gang! As the eastern coast gets ready for a potential hammering from Hurricane Irene, Cayman is enjoying a break from tropical waves, troughs and areas of low pressure. It’s really lovely outside right now, which makes walking the puppies less oppressive than it was last week. They’re having a blast. So much so that they’ve decided they want leash-less freedom. The best way to do that – in their minds – is to kill their walker. That’s me.
|That’s a grass stain INSIDE my bra
They almost succeeded in their plan to commit Parsleycide. When they took off running at top speed, my instant reaction wasn’t to just cleverly let go. Oh no. It was to hold on tight and let them drag me through fierce bush and a gravel parking lot. So as I’m nursing multiple cuts and bruises, an angry ankle and a sore shoulder, today’s recipe is the epitome of easy 🙂
Grilled Plantain, Pineapple and Chayote from The Complete Guide to Grilling
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You will need:
2 ripe (black) plantains, peeled & sliced lengthwise
2 chayotes – halved lengthwise, pitted and sliced lengthwise
1 large pineapple – peeled, halved lengthwise and sliced crosswise
1/3 cup olive oil
- Light a grill. Brush the plantain and chayote slices generously with the olive oil and season the chayotes with salt
|Don’t worry, the pork recipe ‘soon come’
- Grill the plantains and chayotes, along with the pineapple, over a moderately hot fire for 3 – 4 minutes per side or until tender and lightly charred.
- Serve them hot or at room temperature