Cinnamon-Sautéed Plantains

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Ripe plantains caramelized in olive oil with a touch of cinnamon, creating a sweet and savory side dish. This Cuban-inspired holiday recipe, ready in about 25 minutes, pairs ripe plantains, olive oil, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Cuban cuisine 150 cal/serving

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Ingredients

2 ripe plantains
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
Step 2: Add 2 peeled and sliced ripe plantains (cut into 1/2-inch thick rounds) in a single layer and cook for 4-5 minutes per side, until golden brown and caramelized, flipping once.
Step 3: Sprinkle with 1 teaspoon ground cinnamon and 1/4 teaspoon salt, stirring to coat. Cook for an additional 1 minute until the spices are fragrant and the plantains are tender.