Bacon-Wrapped Plantains – Plantains with a touch of heat, wrapped in bacon and sprinkled with delectable spices. An easy and delicious appetizer, snack, or breakfast.

Bacon-wrapped plantain with hot sauces on a white plate

It’s hard to believe there are still people who have yet to try plantains. I LOVE plantains! They’re one of my staple foods, and I eat them with almost everything – beef, fish, chicken, stews, and soups. Plantain chips are an ideal replacement crackers when serving dips and salads.

I can’t resist plantains on a restaurant menu, especially when it involves something new. And I have a loooong list of to-make plantain recipes.

I finally took this off the to-make list and put it on my go-to appetizer recipe list. My guests always rave about them, and they’re the first thing to fly off the platter.

Bacon-wrapped plantains make the perfect appetizer for game day or New Years

Why Bacon-Wrapped Plantains Work

They’re pure indulgence and simply irresistible. The sweetness of plantains combines with the smoky goodness of bacon for a match made in heaven. You’ll NEVER have leftovers. Plantains and bacon pair perfectly with eggs and avocado for a breakfast you’ll be craving ALL DAY!!!

This must-make is ideal for holiday entertaining and game nights! But never mind the guests, make this for YOU! Plantains and crispy bacon dipped in scotch bonnet hot sauce is pure delish. Ready to get started?

Ingredient List

Plantains – Use as many as you need. I usually plan on one plantain per two people.
Seasoning – Jerk, berbere, Cajun, or your favorite spicy seasoning blend works great.
Bacon – About 4 strips per plantain will be enough to wrap them up. Turkey bacon is ideal for those who don’t eat pork and prosciutto where it’s more available.
Hot Sauce – This optional ingredient adds a pleasant heat to enhance the smokey sweetness.

How to Make Bacon-Wrapped Plantains

Preheat oven to 400℉ (205℃).
Peel – Cut both ends off the plantain with a sharp knife to make peeling easier. Make a shallow slit down the long seam of the plantain just as deep as the peel. Remove the peel by pulling it back.
Slice – Cut in half crossway, then cut in half lengthways and each half in half again for about 8 strips per plantain. (Photos 1-2)
Wrap – Take a half slice of bacon and wrap it around the middle of each strip, then add a drop of hot sauce if desired. Tuck the bacon ends underneath the plantain strip or secure it with a toothpick. (Photos 3-4)
Season – Lay the wrapped plantain strips on a baking sheet with the bacon seam-side down. Sprinkle with your chosen spice mix. Repeat until all the plantain strips are done.
Line a baking sheet with foil and top with a wire rack. Arrange plantain strips in a single layer. While the plantains bake, the fat will drip to the bottom of the baking pan.
Bake until cooked through and the bacon is crispy, about 20 minutes. The time will depend on the size of the plantains. (Photos 5-6)
Serve – Take them out of the oven and serve with hot sauce. They also make a great breakfast.

Bacon wrapped plantain strips straight from the oven with your choice of hot sauces

Recipe Notes

Before you jump in, here are a few tips:

The best plantains for this recipe are ripe (yellow with a few black spots and still firm) but not overly ripe. Overly ripe plantains with black skins are better for other recipes because they’ll fall apart and get mushy. And green plantains are too hard for this recipe.
You can roast the plantains on a rack on the baking sheet or roast them directly on the baking sheet. I prefer using a rack because the bacon fat drips down for crispier, less greasy results.
The spice mix I use depends on my mood and whatever I have on hand. Jerk, berbere, Cajun, sazon, and Mexican chili powder all amp up the overall flavor.
If you want to turn up the heat even more, use siracha, Caribbean hot sauce, or African pepper sauce to add some heat and flavor to the plantains.

Make-Ahead Instructions

While cooked plantains don’t stay tender and crispy for long, you can certainly wrap them the day before and bake them right before serving.

Serving up smokey sweet bacon wrapped plantains for a delectable appetizer or breakfast

What Goes With Bacon-Wrapped Plantains

One dear reader pairs it with Caribbean pepper sauce and adds a slice of pineapple underneath the bacon. Then, put it on a charcuterie board with hot wings, pigs in a blanket, and teriyaki shrimp.

More Delectable Appetizer Recipes to Try