Coconut Rum-Glazed Plantains with Toasted Pecans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet ripe plantains pan-fried and glazed with a rich coconut rum sauce, finished with crunchy toasted pecans for texture contrast. This caribbean-inspired caribbean ready in about 22 minutes pairs unsalted butter, brown sugar, coconut rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 12 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and bubbling. Add 2 large peeled and sliced plantains (cut into 1/2-inch rounds) in a single layer.
  2. Step 2: Cook the plantains for 3-4 minutes per side until golden brown and caramelized around the edges.
  3. Step 3: Sprinkle 2 tbsp brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp salt evenly over the plantains, then carefully pour 1/4 cup coconut rum into the skillet. Cook for 2-3 minutes, gently stirring, until the rum reduces into a sticky glaze coating the plantains.
  4. Step 4: Remove from heat and sprinkle 1/4 cup chopped toasted pecans over the glazed plantains before serving warm.

Frequently asked questions

How long does Coconut Rum-Glazed Plantains with Toasted Pecans take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Rum-Glazed Plantains with Toasted Pecans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Coconut Rum-Glazed Plantains with Toasted Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Rum-Glazed Plantains with Toasted Pecans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Rum-Glazed Plantains with Toasted Pecans?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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