Pineapple Cucumber Smoothie
This lightly sweet Pineapple Cucumber Smoothie is made with fresh or frozen pineapple, cucumber, spinach, ginger, lime juice, coconut milk, and chia seeds. Makes the perfect quick & healthy on-the-go breakfast or snack!
About this Pineapple Cucumber Smoothie Recipe
This light and refreshing green smoothie recipe is packed with lots of good-for-you ingredients!
Including tropical inspired flavors like pineapple, ginger, cucumber, coconut milk and lime juice.
Resulting in a smoothie that is plant-forward, lightly sweet and oh-so refreshing.
Smoothies are a common choice for breakfast or quick, convenient snacks (and for good reason).
They come together quickly and you can use almost any combination of fresh, frozen or pantry ingredients to make them.
Plus, the fast prep time makes them super easy to blend, pour & take on the go!
Process & Tips
All you need to do is add all your ingredients to a blender and let it work it’s magic.
Before you know it you’ll be sipping on a nutrient dense smoothie!
This smoothie contains no banana and instead is sweetened with pineapple.
If you prefer a sweeter, fruitier smoothie you can add 1 sliced banana to this recipe.
I used a high-speed blender for this recipe, which makes quick work of larger tougher ingredients like the fresh ginger.
But if you don’t have a high speed blender, you can finely chop or grate the ginger prior to adding.
How to Store Leftover Canned Coconut Milk
Once you open your can of coconut milk, it’s best to store any leftovers outside of that can.
If you know you’ll be using it within a few days, you can store it in a tightly sealed container (like a glass mason jar) in the fridge.
Tip: Freeze leftover canned coconut milk in an ice cube tray or silicone mold so it’s ready to use the next time you make this recipe!
Ingredients & Substitution Suggestions
Pineapple: The pineapple adds some brightness and acidity to this smoothie, along with some light sweetness. You can use fresh or frozen pineapple (if using fresh, use extra ice).
English Cucumber: Persian cucumber also works well in this recipe. If using a regular cucumber, you can peel and remove the seeds to avoid bitterness.
Baby Spinach: For smoothies I like to use tender, non-bitter greens. You can use any greens you like that blend easily and work well with these other ingredients. Some baby kale would work well in addition to (or in place of) spinach here too.
Fresh Ginger: For best taste, use fresh or frozen ginger. You can substitute up to 1/4 teaspoon of ground ginger in its place.
Almond Milk: Any non-dairy milk will work great in this recipe. Use hemp milk, cashew milk, or oat milk for a nut-free option.
Coconut milk: I used coconut milk from a can (not coconut beverage) for this recipe, it adds a creamy base and healthy fats to this smoothie. For best taste and texture, use full-fat coconut milk instead of light coconut milk.
Chia seeds: The chia seeds really help to thicken up this smoothie and provide some healthy fat & fiber. If you don’t have them or don’t like them, you can skip them in this recipe.
Lime juice: I like how lime juice pairs with the tropical flavor of the pineapple, but you can also use lemon juice in its place.
Protein powder: You can add a scoop of protein powder to give this smoothie extra staying power.
This Recipe Is…
Pineapple Cucumber Smoothie
- 1 cup frozen pineapple
- 1 cup chopped English cucumber
- 1 cup packed baby spinach
- 1 inch piece fresh ginger, peeled
- 3/4 cup unsweetened non-dairy milk of choice
- 2 tbsp full-fat canned coconut milk
- 1 tbsp chia seeds
- 2 tbsp lime juice, from about 1 lime
- Ice, scoop of unsweetened protein powder of choice
- Add all the ingredients to a high speed blender. Blend on high until very smooth. Serve immediately.
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