Pineapple Cucumber Smoothie

side view of a green smoothie in a clear glass surrounded by greens and sliced fruit

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!

Course Breakfast, Drinks

Diet Gluten Free, Vegan, Vegetarian

Keyword blender, cucumber, pineapple, smoothie

Prep Time 5

Total Time 5

Servings

Calories 136

Author Robyn Conley Downs

Equipment

Ingredients

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

Optional ingredients:

Ice, scoop of unsweetened protein powder of choice

Instructions

Add all the ingredients to a high speed blender. Blend on high until very smooth. Serve immediately.

Notes

This recipe makes about 2 cups, or two servings if using a serving size of 1 cup.

If using fresh pineapple, add extra ice for better texture.

If you don't have a high-speed blender, grate or finely chop your ginger before adding.

For a sweeter smoothie add 1 large frozen banana.

Nutrition information calculated with almond milk, protein information will depend on the type of protein powder you use.

Use hemp milk or oat milk for a nut-free option.

For more ingredients & substitutions, see blog post above.

Nutrition