• Let’s jump right into how to create this delicious dish. Follow these steps closely, and you’ll have a plate of Pollo Tropical Plantains that your family will rave about.

Step 1: Prepare the Plantains

• Start off by peeling the plantains. A sharp knife is your best friend here. Slice off both ends and carefully take off the skin. It may take a bit of finesse, but don’t worry if they break; they’ll still taste amazing!

Step 2: Slice the Plantains

• Once peeled, slice the plantains into thick diagonal pieces. I recommend aiming for about ½-inch thickness. This allows the insides to cook nicely while maintaining that crunchy exterior.

Step 3: Mix the Brown Sugar and Cinnamon

• In a small bowl, combine the brown sugar and cinnamon. This blend will elevate the sweetness of your plantains.

Step 4: Heat the Oil

• In a large skillet, pour vegetable oil and heat it over medium-high heat. You’re looking for shimmering oil but not smoke—just the right amount to fry without burning.

Step 5: Fry the Plantains

• Once the oil is hot, carefully place the sliced plantains in the oil. Make sure not to overcrowd the pan, as that can lower the oil temperature and lead to soggy plantains. Fry for about 2-3 minutes on each side until golden brown.

Step 6: Sprinkle with Sugar and Cinnamon

• As soon as the plantains come out of the oil, sprinkle them with the brown sugar-cinnamon mixture. Let the sweetness stick to those crispy edges.

Step 7: Repeat

• Continue frying until all slices are golden brown. Drain them on a paper towel to absorb the excess oil.

Step 8: Serve and Enjoy

• Placement is key here. Arrange the plantains on a plate and serve them hot. Pair them with grilled chicken or beans, and get ready for compliments!