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© Meredith Corporation. All rights reserved. Used with permission.
Prepare charcoal grill or preheat gas grill for medium heat. Combine raspberries and granulated sugar in a small saucepan. Heat over low heat for about 3 minutes or until berries are softened. Press berry mixture through a fine-mesh sieve; discard seeds. Set aside.
In a large nonstick skillet, heat oil (or butter) over medium heat. Add the plantains, if using, and cook and stir about 2 minutes or until plantains are lightly browned and slightly softened. Stir in bananas, if using, and the brown sugar and vinegar. Heat through. Remove from heat; stir in green onions and jalapeño.
Sprinkle chicken with salt and pepper. Grill chicken directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once. To serve, spoon berry sauce over chicken. Serve with prepared plantains (or bananas). Serve on top of Ti leaves, if desired.