Charred Pineapple Fresca

Heat grill over a medium-high flame. Lightly brush pineapple slices, jalapeños and bell pepper with olive oil.

Grill pineapple and peppers for 5 to 7 minutes or until grill marks appear and pineapple and peppers have begun to soften. Remove from grill; let cool.

Chop grilled pineapple and bell pepper into bite-sized pieces. You should have about 2 cups of pineapple and red bell pepper.

Whisk together 1 tablespoon olive oil, lime juice, honey, salt and pepper in a medium bowl. Add pineapple, red bell pepper, red onion, and cilantro; mix until well combined.

Cut grilled jalapeño in half and remove seeds. Place in blender with cumin and Media Crema; cover. Blend on medium speed until smooth.

Transfer from blender to bowl with pineapple mixture; stir until well combined. Enjoy! You can use it as a side or pair it with grilled chicken or fish.