Breakfast
Charred Pineapple & Scotch Bonnet Cornmeal Porridge
Stone-ground cornmeal cooked low and slow until silky, crowned with rum-kissed charred pineapple spears and a whisper of scotch bonnet heat that builds gently on the palate. Finished with toasted coconut flakes and a drizzle of burnt cane syrup that catches the Caribbean morning light.
947calper serving
14gprotein
119gcarbs
49gfat
8min prep 22min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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