Cucumber Pineapple Smoothie

A glass of thick green smoothie with a gold straw, placed on a white coaster. Sliced lime and a bowl of pineapple chunks are in the background, creating a fresh vibe reminiscent of pesto chicken parmesan’s vibrant flavors. The smoothie is in a wavy glass.

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5 from 1 vote

Cucumber Pineapple Smoothie

This Cucumber Pineapple Smoothie is bright, hydrating, and exactly what you need first thing in the morning.

Prep Time5

Course: Breakfast, Drinks, Snack

Cuisine: American

Servings:

Calories: 267kcal

Author: Agnieszka

Equipment

1 standup blender or bullet type blender

Ingredients

1 cup pineapple frozen, chopped or cubed
½ cup cucumber chopped or sliced
½ banana large, frozen (see Note 1)
1 cup baby spinach
⅔ cup coconut water or liquid of choice (see Note 2)
1 tablespoon hemp seeds or chia seeds (optional, see Note 3)
½ lime juiced

Instructions

Add ⅔ cup coconut water, 1 cup baby spinach, ½ cup chopped cucumber, 1 cup frozen pineapple, ½ frozen banana, juice from ½ lime and 1 tablespoon hemp seeds to a blender.
Blend on high until smooth and creamy, about 45–60 seconds.
Add more liquid as needed to adjust consistency.
Pour into a glass and enjoy.

Notes

Note 1: If you don't have frozen banana you can freeze a fresh one. Just peel it, chop into chunks, lay flat on a cookie sheet and place in the freezer for at least 30 minutes. Once frozen solid, you can transfer the chunks into a ziplock bag and store in the freezer for future use.

Note 2: I like using coconut water in this recipe because it adds a bit of natural sweetness to the smoothie but if you don't have any, feel free to swap it for water or plant milk (oat, almond, coconut). Once it's blended, give it a taste - if it needs more sweetness, you can add a little honey or maple syrup.

Note 3: Hemp or chia seeds add a bit of texture and a nice boost of protein, fiber and omega-3s but If you don't have any, feel free to you can skip them.

Nutrition