Have you ever had plantains? Well, if you haven’t yet, you should give these pineapple guacamole-baked plantains a try!

Plantains are related to bananas and they can both be easily mistaken. Plantains have less sugar, are starchier, and are more versatile to prepare. They can be added to stews, soups, baked, mashed, boiled, and fried.

They are primarily cooked before being eaten and are a great substitute for potatoes, rice, and bread.

Not only are plantains delicious, but they’re also a healthy choice. They’re low in fat, packed with potassium, fiber, vitamin C, vitamin A, vitamin B6, and magnesium.

In a Study, dried plantain powder was found to be beneficial in healing aspirin-induced gastric ulcers.

These Pineapple Guacamole Baked Plantains are:

  • Fun and festive
  • Full of flavor
  • Nutritious
  • Addictive
Pineapple Guacamole Baked Plantains

We got these plantains and I decided to use them as a base in this recipe. I baked them in the oven, while I prepared the guacamole. The pineapple guacamole was so delicious and such a perfect compliment. You can substitute my Homemade Guacamole recipe for a more savory recipe.

Ingredients For Pineapple Guacamole Baked Plantains

  • Plantains: Choose two large, ripened plantains, cut into slices lengthwise. When ripe, plantains are sweet and soft, perfect for baking, providing a starchy texture that contrasts nicely with the creamy guacamole.
  • Avocados: Use two ripe avocados, peeled and pitted. Avocados are the base of the guacamole, offering a rich, creamy texture and a buttery flavor that pairs well with the acidic and sweet ingredients.
  • Lime Juice: Two teaspoons of lime juice add a refreshing zesty flavor to the guacamole, enhancing the other flavors while preventing the avocados from browning.
  • Salt: Add to taste. Salt sharpens and deepens the flavors in the guacamole, bringing out the best in the avocados and balancing the sweetness of the plantains and pineapple.
  • Cayenne Pepper: A pinch (optional) adds a slight heat to the guacamole, giving it a spicy kick that complements the sweetness of the other ingredients.
  • Fresh Pineapple: A quarter cup, chopped, infuses the guacamole with a juicy, tropical sweetness and a bit of tartness, adding a bright and fruity element to the dish.
  • Mint Leaves: Used as a garnish, mint leaves offer a fresh, aromatic finish to the dish, adding a cool, crisp contrast to the creamy and sweet flavors.
  • Pomegranate Arils: Also used as a garnish, pomegranate arils provide a burst of juicy sweetness and a pop of color, enhancing the visual appeal and adding a crunchy texture to the finished dish.
Pineapple Guacamole Baked Plantains

How To Prepare Pineapple Guacamole Baked Plantains

  1. Preheat oven 400 degrees F. Lightly grease or line a baking sheet with parchment paper.
  2. Peel plantains by cutting the ends off. Cut through the skin to the flesh lengthwise and discard the skin.
  3. Slice the plantains lengthwise into about 1/4 inch thickness.
  4. Place slices on a baking sheet. Bake for 15 minutes. Meanwhile, prepare the avocado.
  5. Place avocado flesh, lime juice, and salt in a bowl and mash to the desired consistency. Stir in pineapple cubes.
  6. To assemble, lay plantain slices on a plate side by side, top with pineapple guacamole, and garnish with pomegranate arils and fresh mint leaves. Delicious!

Other Plantain Recipes

  1. Baked Plantain
  2. Air Fryer Plantain
  3. Mangu Recipe
  4. Plantain Fufu

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Pineapple Guacamole Baked Plantains on two white plates on white background

Pineapple Guacamole Baked Plantains

Have you ever had plantains? Well, if you haven't yet, you should give these pineapple guacamole-baked plantains a try!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Keyword: pineapple baked plantains, pineapple guacamole-baked plantains a try!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 People
Calories: 276kcal

Equipment

Ingredients

  • 2 large plantain ripened, cut into slices lengthwise
  • 2 avocado peeled and pitted
  • 2 teaspoons lime juice
  • salt to taste
  • Pinch of Cayenne pepper (optional)
  • 1/4 cup fresh pineapple chopped
  • Mint leaves to garnish
  • Pomegranate arils to garnish

Instructions

  • Preheat oven 400 degrees F. Lightly grease or line a baking sheet with parchment paper.
  • Peel plantains by cutting the ends off. Cut through the skin to the flesh lengthwise and discard the skin.
  • Slice the plantains lengthwise into about 1/4 inch thickness.
  • Place slices on a baking sheet. Bake for 15 minutes. Meanwhile, prepare the avocado.
  • Place avocado flesh, lime juice, and salt in a bowl and mash to the desired consistency. Stir in pineapple cubes.
  • To assemble, lay plantain slices on a plate side by side, top with pineapple guacamole, and garnish with pomegranate arils and fresh mint leaves. Delicious!

Nutrition

Calories: 276kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 937mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1165IU | Vitamin C: 32mg | Calcium: 16mg | Iron: 1mg