What do you do with a pineapple that has two days left to live?

You save it. And you make something this good in the process.

This Pineapple Pepper Salad was born from a refrigerator rescue mission — bell peppers, a pineapple on borrowed time, and the kind of cooking that happens when you refuse to waste good food. No oil. No dressing. Just lime juice meeting pineapple juice meeting fresh cilantro and a jalapeño that showed up because it brings personality.

The result is bright, fresh, a little spicy, and done in five minutes flat.

This is the kind of recipe I develop — real food, real stories, zero pretense. Diabetes-friendly without announcing itself. Plant-forward without being precious about it.

If you need recipes that taste like they came from someone's actual kitchen — because they did — let's talk.

📩 Available for recipe development and food writing projects.