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This is a simple Pineapple Smoothie Recipe that you’ll want to enjoy at any time of day. It’s got protein from yogurt and sweetness from honey and banana, making it a delicious and healthy drink.
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Simple Pineapple Smoothie Recipe
Looking for a healthy smoothie recipe? This pineapple smoothie recipe has fresh frozen fruit and easy add-ins that make a delicious and irresistible tropical drink. A frozen pineapple banana smoothie recipe is a perfect breakfast drink or healthy snack.
- Pineapple: I love buying frozen pineapple chunks, or you can slice a fresh pineapple and freeze the pieces for at least 2 hours before making your smoothie.
- Banana: Make sure your banana is ripe for the best flavor!
- Greek yogurt: use your favorite yogurt brand and flavor. I love using Dannon Light + Fit or Chobani Zero Sugar. Yogurt flavors I recommend would be vanilla, coconut, or banana, or dairy-free yogurt.
- Honey: agave or maple syrup work fantastic in this smoothie, but you can omit if you prefer the natural sweetness of the fruit.
- Milk: We use unsweetened vanilla almond milk but you can use any kind of milk or non-dairy milk.
- Cream of coconut: can be found in the mixer aisle with the alcohol. It’s really flavorful and adds a nice coconut flavor to the smoothie. You can omit, but if you do you might want to increase the honey to 2 tablespoons.
How to make a Pineapple Smoothie
- Add in cups frozen pineapple chunks, 1 banana, a scoop of greek yogurt, some honey and milk to your blender.
- Blend until it’s a smooth liquid, adding a bit more milk as needed for desired consistency. How much liquid you’ll need depends on the blender you’re using – a high-powered blender like Vitamix or KitchenAid will need less.
- Garnish with a pineapple slice or serve as is.
- If you decide skip the cream of coconut, add in a few drops of vanilla or coconut extract for taste.
- You could also freeze the banana for a thicker texture.
- Nondairy coconut milk is a great addition for even more flavor!
- Add a handful of kale or make a spinach smoothie with a handful of fresh spinach.
This one recipe makes 2 servings of pineapple smoothies.
In a glass container with an airtight lid in the fridge. Refrigerate for up to 2 days.
- 2 cups frozen pineapple chunks
- 1 medium ripe banana
- ½ cup (4 ounces) Greek yogurt (see note)
- 1 tablespoon honey
- 2 tablespoons cream of coconut optional, see note
- ¾ cup milk see note
- Add all ingredients to a blender as listed. Blend until smooth, adding a bit more milk as needed
- for desired consistency.
- Greek Yogurt – use your favorite brand and flavor. I love using flavored yogurt to amp
up the flavor of the smoothie. Vanilla, coconut, banana – any of them would be good.
Just know different brands have different sugar content. I love using Danon Light + Fit or Chobani Zero Sugar.
- Cream of Coconut (i.e. CocoReal) can be found in the mixer aisle with the alcohol. It’s
really flavorful and adds a nice coconut flavor to the smoothie. You can omit, but if you do you might want to increase the honey to 2 tablespoons (to taste). You can also
substitute some coconut or vanilla extract (1/4 tsp each).
- Use any kind of milk you like. We use unsweetened vanilla almond milk but you can use any nondairy or milk.
- Make sure your banana is ripe for best flavor.
- If you have a fresh pineapple you can use that, just slice it into chunks and freeze them for 2 hours before making the smoothie. I don’t suggest using canned frozen pineapple.
Last Updated on January 12, 2024