This healthy Pineapple Smoothie recipe is easy to make with only 5 ingredients in 5 minutes! One sip of this pineapple banana smoothie will make you feel like you’re on a tropical island, it’s like a beach vacation in a glass! Plus it’s dairy-free!
PREPARATION TIME
Ingredients
14 oz lite coconut milk 1 ½ cups*
1 whole banana frozen
2 cups pineapple frozen
2 TBS honey
½ tsp pure vanilla extract
Instructions
Healthy Pineapple Smoothie
Notes
Ingredient Substitutions
Lite Coconut milk. Something I love about this pineapple smoothie recipe is that it’s best when made with canned coconut milk. This means I always have some on hand in the pantry to make this smoothie. I use a lite variety, but any canned coconut milk works well. You can also substitute an almond/coconut milk blend for a lighter version. I personally think the coconut milk adds a special tropical flare to this pineapple smoothie recipe, so while you can use almond milk or another non-dairy milk, coconut is by far my favorite.
Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe and impart an irresistibly creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
Frozen Pineapple. I always keep frozen pineapple on hand in the freezer (to make this green smoothie recipe and of course, this pineapple banana smoothie). It’s convenient (like the canned coconut milk), and frozen fruit is always picked and frozen at the peak of ripeness, so it’s super sweet and full of nutrients. You can use fresh pineapple if you have it on hand! Or you can buy fresh pineapple, cut it up, and freeze it!
Honey. This is optional but recommend for the best flavor. You can also use pure maple syrup to keep this recipe vegan.
Vanilla extract. The addition of pure vanilla extract takes this pineapple smoothie recipe to the next level. The rich vanilla flavor makes the flavor of the pineapple pop.
Store/freeze
You can store this pineapple smoothie in a glass jar with a lid for up to 2 days in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.
