Caribbean Style Fried Sweet Plantains with Guava Glaze

A serious island groove - a quick fried sweet plantains recipe with guava glaze a sweet Caribbean side dish you’ll never forget.

This plantain recipe takes plátanos maduros fritos to the next level—pan-fried ripe plantains in rich coconut oil, finished with a sticky-sweet guava glaze. A plate of golden brown, caramelized plantains seasoned with dry jerk spice delivers bold flavor with a Caribbean twist ready in under 15 minutes total cook time.

Note: These are different than fried green plantains used to make tostones which are more savory.

Why You'll Love These

Flavor profile

Dry jerk spice is the seasoning of choice for this dish — it’s smoky, peppery, and warm, wrapping them sweet fried plantains in a rhythm of sweet heat and island soul. Every bite’s a melody of cinnamon, nutmeg, brown sugar, and fire.

Texture profile

On the outside, you got crisp, golden brown fritos snapping back. On the inside, soft, melt-in-your-mouth sweetness that only very ripe plantains can bring—smooth and soulful like a late-night slow jam.

Cooking technique & time

Quick and easy, baby—slice ‘em up on the diagonal (perfect for getting those crispy edges), drop ‘em in sizzling oil (vegetable oil or coconut), and let ‘em pan-fry till golden brown, about 6–8 minutes flat.

Key Flavor Enhancer

The homemade guava glaze brings a tropical high note—fruity, tangy, with some heat and just sticky enough to make every bite pop. It lifts the sweetness of the plantain slices and cuts through the spice for more balanced flavor.

Beats and Eats (music to pair with platanos maduros)

Like Ego Ella May’s How Far, these plantains ride smooth—gentle but powerful, sweet but layered with depth. The guava glaze echoes her soulful vocals, adding brightness that lingers on your palate the way her voice hangs in the air. It’s food and music vibin’ together, soft, sultry, and unforgettable.

Cook plantains and let these bad boys chill on a paper towel lined plate after cooking. Serve fried plantains sprinkled with a bit of fresh lime juice. Pair with smoked Jamaican jerk chicken, easy fire Haitian fried chicken, Jamaican style brown stew chicken, or grilled whole red snapper for the ultimate sweet Caribbean side dish. Serve alongside Caribbean veggies like Jamaican steamed cabbage and rice and peas. Check-out these soul food appetizers for more ideas.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Caribbean Style Fried Sweet Plantains with Guava Glaze

Author: Marwin Brown

140kcal

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Prep 5 minutes mins

Cook 8 minutes mins

Jerk spice and sweet, sticky guava glaze come together in this delicious fried sweet plantains recipe. The perfect balance of savory and sweet, these plantains will have you coming back for more. Best of all, this amazing Caribbean-style side dish is ready in under 15 minutes.

Servings 4 people

Course Appetizer, Side Dish

Cuisine Caribbean

Ingredients

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For The Plantains

• ▢ 2 Yellow Ripe Plantains
• ▢ ½ tablespoon Jerk Seasoning

For The Glaze

• ▢ 1 tablespoon Guava Jelly
• ▢ 1 ½ tablespoons Caribbean Style Hot Sauce
• ▢ 1 tablespoon Maple Syrup

Equipment

• ▢
  1 Deep Fryer

Method

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For the Sauce

1. In a medium mixing bowl add the maple syrup, guava jelly, and hot sauce. Mix well and set aside.

For the Plantains

1. Peel ripe plantains and then slice on the diagonal into ½ - 1 inch cuts using a sharp paring knife.
2. Preheat a large skillet or frying pan to medium-high heat. Add oil and bring to temperature (350 degrees F). Add the sliced plantains to the hot oil and fry for 2-3 minutes. Flip and repeat. Plantains should be a dark golden brown color.
3. Using a slotted spoon remove the plantains from the oil and let rest on a wire rack lined sheet tray or paper towel lined bowl.
4. Sprinkle the dry jerk seasoning on the plantains, then add the guava glaze.

Nutrition

Calories140kcalCarbohydrates36gProtein1gFat0.5gSaturated Fat0.03gPolyunsaturated Fat0.1gMonounsaturated Fat0.04gSodium151mgPotassium477mgFiber2gSugar21gVitamin A1313IUVitamin C21mgCalcium13mgIron1mg

Notes

I keep a homemade jerk seasoning on hand, but there are some decent store bought ones if you are near a spice shop. You can also substitute with your own spice mix if you're comfortable.

I'm partial to the thicker, gummier red pepper based hot sauces. But there are all types that work. Use what's available to you.

To sweeten the sauce and balance against the hot sauce, I used maple syrup but you can use honey or agave nectar as well.

Mango chutney or apricot jam are decent substitutes for guava jelly. It's a different flavor profile but still a delicious sauce.

When slicing the sweet plantains, be sure to use a sharp knife and cut them into even slices. If they're too thick, they won't cook evenly.

Avoid green plantains, unless you have a ripening process in mind. The best way to speed of the process is to place plantains in a brown paper bag and close.

The high sugar content will lead to great caramelization when the plantains are fried.

Use an oil that has a high smoke point and is relatively neutral in flavor. Make sure you add enough oil to the skillet so that half the plantains are submerged.

Fry the plantains in a single layer otherwise they will merge and stick together.

I don't recommend using regular bananas in this recipe. The texture and flavor profile will be very different and not as good.

Plantains are considered the perfect side dish in Caribbean countries like Cuba, Jamaica, and Puerto Rico) and in certain countries of Latin America. Serve it with main dish recipes like Jamaican jerk chicken, grilled red snapper, ropa vieja, and Guyanese pepperpot. Add in black beans and Jamaican cabbage to round things out.

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