Rum-Glazed Plantains with Cinnamon and Lime
Sweet ripe plantains pan-fried and glazed with a fragrant rum, cinnamon, and lime sauce for a tropical dessert or side. This caribbean-inspired caribbean ready in about 17 minutes pairs unsalted butter, dark rum, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 3 medium ripe plantains, peeled and sliced diagonally
- 3 tbsp unsalted butter
- 1/4 cup dark rum
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp fresh lime juice
- a pinch salt
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 3 medium peeled and diagonally sliced ripe plantains and cook for 3-4 minutes per side until golden brown and caramelized.
- Step 2: Carefully pour 1/4 cup dark rum into the skillet and sprinkle 2 tbsp brown sugar and 1 tsp ground cinnamon evenly over the plantains. Allow the rum to reduce and the sugar to melt, stirring gently, for 2-3 minutes until a sticky glaze forms.
- Step 3: Remove skillet from heat and stir in 1 tbsp fresh lime juice and a pinch of salt to balance sweetness and add brightness.
- Step 4: Transfer glazed plantains to a serving dish and spoon any remaining sauce from the skillet over the top. Serve warm as a dessert or sweet side dish with Caribbean flair.
Frequently asked questions
How long does Rum-Glazed Plantains with Cinnamon and Lime take to make?
Total time is about 17 minutes (5 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 Rum-Glazed Plantains with Cinnamon and Lime?
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 Rum-Glazed Plantains with Cinnamon and Lime?
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 Rum-Glazed Plantains with Cinnamon and Lime 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 Rum-Glazed Plantains with Cinnamon and Lime?
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.
What others are saying
- ★★★★★
This recipe made my plantains taste like a Caribbean vacation!
- ★★★★★
Rum-glazed plantains are a game-changer. So easy and delicious.
- ★★★★★
The perfect balance of sweet and tangy! My family loved it for dinner.
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