I made a Yummy Green Smoothie that drinks like dessert while sneaking three cups of spinach into one glass, so you’ll definitely keep scrolling.

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I’m totally obsessed with this drink. I love that it sneaks three handfuls of fresh spinach into something that actually tastes like sunshine.

The frozen pineapple chunks make it burst with sweet juice so you don’t even notice the greens. It’s bright, icy, and messy in the best way.

I grab it when I want a quick boost, a Yummy Green Smoothie that doesn’t feel preachy. And yeah, it’s my go-to Spinach Smoothie for mornings when I need hydration and a real fruit kick.

No guilt, just crave. Cold, tangy, slightly tropical and strangely addicting, I sip it all day.

Ingredients

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Fresh spinach: green base, earthy and vitamin-packed, it keeps things light.
Frozen pineapple: juicy, sweet tang that brightens the whole drink.
Ripe banana: creamy sweetness, makes it thick and naturally sweet.
Unsweetened coconut water: hydrating, subtle tropical taste, not too sweet.
Plain Greek yogurt: creamy protein boost, gives body and tang.
Chia seeds: tiny crunch and fiber, they soak up the liquid.
Fresh lime juice: zesty pop, cuts sweetness and wakes it up.
Grated fresh ginger: optional kick, warm spice if you’re into it.
Honey or maple: optional drizzle for extra sweetness, use sparingly.
Ice cubes: chills and thins, keeps it refreshingly cold.

Ingredient Quantities

3 cups packed fresh spinach (about 3 handfuls)

1 cup frozen pineapple chunks

1 ripe banana

1 cup unsweetened coconut water

1/2 cup plain Greek yogurt

1 tablespoon chia seeds

1 tablespoon fresh lime juice

1 teaspoon grated fresh ginger (optional)

1 tablespoon honey or maple syrup (optional)

1 cup ice cubes

How to Make this

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1. Rinse the spinach well and pat it dry, then loosely pack about 3 cups into a measuring cup or just use three full handfuls.

2. Peel the ripe banana and break it into chunks so it blends easier.

3. If your pineapple is rock solid, let the frozen chunks sit for 5 minutes to loosen up a bit; you still want them cold though.

4. Add the coconut water to the blender first, then the spinach, banana, frozen pineapple, Greek yogurt, chia seeds, lime juice, and grated ginger if using.

5. Put in the ice cubes and the honey or maple syrup only if you want extra sweetness.

6. Secure the lid and blend on low to start, then ramp up to high and blend until totally smooth and no spinach bits remain, scraping down the sides once or twice.

7. Check texture and taste: if it0s too thick add a little more coconut water, if too thin add a few more ice cubes or a bit more yogurt, if not sweet enough add a touch more honey or maple syrup.

8. Let the smoothie sit in the blender for 30 seconds after blending to let the chia seeds soften slightly, then give it one last quick pulse.

9. Pour into glasses, garnish with a lime wedge or a few pineapple pieces if you like, and drink right away for best flavor and nutrients.

10. Store any leftovers in an airtight container in the fridge for up to 24 hours, shake well before drinking because separation happens.

Equipment Needed

1. Blender (high speed if you got one, but a regular blender works fine)
2. Measuring cups and measuring spoons
3. Fine mesh strainer or salad spinner for rinsing spinach
4. Cutting board and a sharp knife for the banana and ginger
5. Microplane or small grater for the fresh ginger
6. Rubber spatula or large spoon to scrape the blender sides
7. Glasses or jars for serving
8. Airtight container for storing leftovers

FAQ

Q: Can I use fresh pineapple instead of frozen? A: Yes, you can. Use fresh pineapple but add a few ice cubes to keep it chilled and thick.

Q: How long will leftovers keep? A: Best if drank within 24 hours. Store in an airtight container in the fridge and give it a quick shake or stir before drinking since it may separate.

Q: Can I skip the yogurt? A: Sure, but yogurt adds creaminess and protein. Swap with mashed avocado or extra banana for texture, or use a dairy free yogurt for vegan.

Q: Is this smoothie kid friendly? A: Most kids like it, especially if you add a little honey for extra sweetness. Omit the ginger for picky eaters.

Q: Will the chia seeds make the smoothie gel? A: They can thicken it if you let it sit. If you plan to drink later, stir them in right before drinking or blend with extra liquid.

Q: Can I boost protein? A: Add a scoop of protein powder or an extra 1/4 to 1/2 cup of Greek yogurt to up the protein without changing flavor much.

Pineapple Spinach Smoothie Recipe Substitutions and Variations

Spinach: swap with 3 cups baby kale or Swiss chard. Kale gives more bite and iron, chard is milder. If using mature kale strip the stems first, then pack it down like you would spinach.
Frozen pineapple: use 1 cup frozen mango or 1 cup fresh pineapple. Mango keeps it sweet and tropical but a bit creamier, fresh pineapple needs more ice to chill.
Unsweetened coconut water: replace with 1 cup plain water, almond milk or light coconut milk. Water keeps it thin, almond milk adds a nutty flavor, light coconut milk makes it richer.
Plain Greek yogurt: swap for 1/2 cup silken tofu, 1/2 cup dairy free yogurt, or 1/2 cup cottage cheese. Tofu and dairy free yogurt keep it creamy without dairy, cottage cheese adds protein but blend a little longer to smooth it out.

Pro Tips

1. Freeze banana slices ahead of time so your smoothie is extra creamy and you can skip some ice, but dont leave them in the freezer forever or they get freezer-burned and taste off.

2. Toss the coconut water in first then the greens, that helps the blender pull everything down instead of leaving spinach bits, and if you still get chunks try pulsing for a few seconds before going full speed.

3. If you want a brighter zing, add an extra splash of lime at the end and taste, citrus wakes up pineapple and hides any bitter spinach notes, but dont overdo it or youll mask the fruit.

4. Make a quick chia mix by letting the seeds soak in a little yogurt or coconut water for 10 minutes before blending, they soften and thicken the smoothie better, plus no gritty texture.

Pineapple Spinach Smoothie Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made a Yummy Green Smoothie that drinks like dessert while sneaking three cups of spinach into one glass, so you’ll definitely keep scrolling.

Servings

servings

Calories

232

kcal

Equipment: 1. Blender (high speed if you got one, but a regular blender works fine)
2. Measuring cups and measuring spoons
3. Fine mesh strainer or salad spinner for rinsing spinach
4. Cutting board and a sharp knife for the banana and ginger
5. Microplane or small grater for the fresh ginger
6. Rubber spatula or large spoon to scrape the blender sides
7. Glasses or jars for serving
8. Airtight container for storing leftovers

Ingredients

3 cups packed fresh spinach (about 3 handfuls)
1 cup frozen pineapple chunks
1 ripe banana
1 cup unsweetened coconut water
1/2 cup plain Greek yogurt
1 tablespoon chia seeds
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger (optional)
1 tablespoon honey or maple syrup (optional)
1 cup ice cubes

Directions

Rinse the spinach well and pat it dry, then loosely pack about 3 cups into a measuring cup or just use three full handfuls.
Peel the ripe banana and break it into chunks so it blends easier.
If your pineapple is rock solid, let the frozen chunks sit for 5 minutes to loosen up a bit; you still want them cold though.
Add the coconut water to the blender first, then the spinach, banana, frozen pineapple, Greek yogurt, chia seeds, lime juice, and grated ginger if using.
Put in the ice cubes and the honey or maple syrup only if you want extra sweetness.
Secure the lid and blend on low to start, then ramp up to high and blend until totally smooth and no spinach bits remain, scraping down the sides once or twice.
Check texture and taste: if it0s too thick add a little more coconut water, if too thin add a few more ice cubes or a bit more yogurt, if not sweet enough add a touch more honey or maple syrup.
Let the smoothie sit in the blender for 30 seconds after blending to let the chia seeds soften slightly, then give it one last quick pulse.
Pour into glasses, garnish with a lime wedge or a few pineapple pieces if you like, and drink right away for best flavor and nutrients.
Store any leftovers in an airtight container in the fridge for up to 24 hours, shake well before drinking because separation happens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.