2plantains, or 2 large firm bananas, cut into ½-inch rounds
5tablespoonsolive oil, divided
1lb21-25 count shrimp, peeled, deveined and tails removed
1large onion, chopped (about 2 cups)
1red bell pepper, chopped (about 1 cup)
3boneless, skinless chicken breasts, cut into 1-inch cubes (about 1 ½ lbs)
¾cupheavy cream or coconut milk
2mangos, cut into ½ - ¾-inch cubes (about 2 cups)
1 ½cupshoneydew melon, cut into ½ - ¾-inch cubes
1 ½cupsred seedless grapes, halved, or left whole if small
Salt and pepper
4-6cupscooked white or brown rice
Garnish, thinly sliced green onions and fresh parsley
In a medium bowl, toss plantain rounds with brown sugar and cinnamon until fully coated. Set aside.
Heat 2 tablespoons of oil in a large cast iron or non-stick skillet over medium to medium-high heat. Add shrimp in a single layer; season with salt and pepper. Cook about 2 minutes on each side until just opaque in center. Transfer shrimp to a bowl or plate. Cover with foil to keep warm. Discard oil and wipe skillet clean with damp paper towel.
Heat another 2 tablespoons olive oil in the same skillet over medium-high heat. Add coated plantains in a single layer. Cook 3 minutes on each side to caramelize, and become soft in the center. Transfer plantains to a bowl or plate, cover with foil, and set aside.
Heat remaining 1 tablespoon of oil in skillet over medium-high heat. Add onion and bell pepper; season with salt and pepper. Cook until softened, 5-7 minutes, stirring frequently. Stir in curry powder and cumin. Cook 1 minute, stirring constantly. Push onion and pepper mixture to the sides, and add chicken cubes to the middle of skillet. Season with salt and pepper. Cook until browned on all sides, about 8 minutes. Stir chicken with onion mixture to combine. Reduce heat to medium. Stir in cream. Simmer until mixture is slightly thickened, stirring frequently, 3-5 minutes. Stir in mango, grapes, and honeydew. Cook 3-4 minutes for fruit to heat through. Stir in plantains and shrimp. Heat through 2-3 minutes. Season to taste with salt and pepper. Garnish with thinly sliced green onion and fresh parsley. Serve over cooked rice, if desired.