Grilled Jackfruit & Plantain Skewers with Tamarind Glaze and Coconut Pilaf
This course takes inspiration from beachside barbecues and Maldivian spice markets, pairing succulent, chargrilled skewers with fragrant coconut pilaf. The skewers are threaded with young green jackfruit—marinated to draw out its meaty texture—and ripe plantain, which caramelises beautifully on the grill. A tamarind glaze, sweetened with a touch of coconut sugar, ties the elements together with tangy depth and glossy sheen.
The accompanying coconut pilaf is infused with pandan leaf, clove, and cardamom—echoing the tropical surroundings and balancing the smoky-sweet skewers. This dish is vibrant, generous, and deeply satisfying, combining contrasting textures and bold, warm spices with a silky rice base.
- 400 g canned young green jackfruit ((in brine or water))
- 2 ripe but firm plantains, peeled and sliced into thick chunks
- 2 tbsp tamari or soy sauce
- 1 tbsp lime juice
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 1 tbsp neutral oil
- Skewers, soaked if wooden
- 2 tbsp tamarind paste
- 1 tbsp coconut sugar
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp grated ginger
- Pinch of chilli flakes ((optional))
- 300 g basmati rice, rinsed thoroughly
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 green cardamom pods, lightly crushed
- 1 clove
- 1 small pandan leaf ((optional))
- 400 ml coconut milk
- 300 ml water
- 1 tsp salt
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In a large bowl, combine tamari, lime juice, ginger, garlic, coriander, cumin, and oil. Mix thoroughly, then add the shredded jackfruit and toss until coated. Let this marinate for at least 30 minutes, this allows the fibrous jackfruit to absorb the aromatic flavours, softening and seasoning it before grilling.
Assemble the skewers:- 2
Thread marinated jackfruit and chunks of plantain alternately onto the skewers, pressing the jackfruit firmly so it holds together. You can chill the skewers briefly to help them firm up before cooking.Prepare the tamarind glaze:- 3
In a small saucepan, combine tamarind paste, coconut sugar, soy sauce, water, ginger, and chilli flakes. Simmer over low heat for 5 minutes, stirring frequently, until slightly thickened and glossy. This glaze should be sharp, sweet, and sticky, ideal for brushing on grilled food.
Cook the skewers:- 4
Grill the skewers over medium-high heat, either on a barbecue or a grill pan. Turn regularly and baste with the tamarind glaze as they cook, this creates layers of flavour and a beautiful lacquered finish. Cook for 10–15 minutes, or until the jackfruit is slightly crisped and the plantain is caramelised.
Make the coconut pilaf:- 5
While the skewers cook, heat coconut oil in a saucepan. Add onion, cardamom, clove, and pandan leaf (if using), and sauté gently until the onion is translucent. Stir in the rinsed rice, coating it in the fragrant oil. Pour in the coconut milk, water, and salt. Bring to a gentle boil, then reduce to low heat, cover tightly, and simmer for 15–18 minutes.Rest and fluff the rice:- 6
Once the rice is cooked and the liquid absorbed, remove from the heat and let sit, covered, for 5–10 minutes. Then remove the pandan leaf and fluff the rice with a fork to release the aromas.Plate the dish:- 7
Serve the hot skewers on a bed of coconut pilaf, garnished with extra glaze and a wedge of lime if desired. The contrast of textures—soft rice, crisped jackfruit, caramelised plantain, creates a memorable main course full of island soul.
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