For your next event serve these delicious Pineapple Guacamole Baked Plantains with a sprinkle of pomegranate arils and fresh mint leaves. They are gluten-free, vegan, paleo and are ready in only 20 minutes!
These Pineapple Guacamole Baked Plantains are:
- Fun and festive
- Full of flavor
Have you ever had plantains? Well if you haven’t as yet you should because they are so worth the try!
Plantains are related to bananas and they can both be easily mistaken. Plantains have less sugar, starchier, and more versatile to prepare. They can be added to stews, soups, baked, mashed, boiled and fried. They are primarily cooked before being eating and are a great substitute for potato, rice, and bread.
Plantains are low in fat, a great source of potassium, fiber, Vitamin C, Vitamin A, Vitamin B6, magnesium.
In a Study, dried plantain powder was found to be beneficial in healing aspirin-induced gastric ulcers.
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.
For: 4 servings
- Preheat oven 400 degrees F. Lightly grease or line baking sheet with parchment paper.
- Peel plantains by cutting the ends off. Cut through the skin to the flesh lengthwise and discard skin.
- Slice the plantains lenthwise into about 1/4 inch thickness.
- Place slices on baking sheet and brush with oil. Bake for 15 minutes. Meanwhile prepare the guacamole.
- Place avocado flesh, lime juice and salt in a bowl and mash to 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!