A refreshing and sweet pineapple cucumber smoothie. The smoothie comes together in only 10 minutes using just 5 ingredients (unless you add milk or count water). The frozen pineapple and kiwi add a sweet yet sour flavor. While the cucumber is mild, it makes the smoothie very refreshing.
Tips for Cucumber Pineapple Smoothie
- I prefer using an English cucumber; they have thin skin and tiny seeds, so they don’t need to be peeled or de-seeded.
- No need to chop up the kiwi, just peel it and throw it into the blender.
- The frozen pineapple adds sweetness and makes the smoothie cold without the need for ice.
- The ripe banana adds sweetness and acts as a binder.
- Frozen pineapple will create a thicker smoothie, while fresh will create a thinner consistency. If you substitute with fresh pineapple add ice cubes to chill the smoothie. Since fresh fruit will add more liquid, start with 1 ½ cups of water if substituting the frozen pineapple for fresh. If the smoothie is too thick water can always be added back.
Frozen vs Fresh
I use a combination of frozen and fresh fruit in my smoothies. Using frozen pineapple drastically cuts down on the amount of prep work. While using a fresh banana and kiwi, gives the smoothie some fresh components so it doesn’t have the texture of a slushy. Frozen fruit (while in its frozen status) can be blander than its fresh counterparts. So I prefer a combination of the two!
- Spinach can be substituted with kale. De-stem the kale, and tear it into bite-size pieces before adding to the smoothie.
- The water can be substituted with dairy-free milk, which will make your smoothie creamier.
New to Adding Greens to Your Smoothie?
If you’re new to adding greens to your smoothie and not sure if you’d like it, start with spinach. It has a milder taste than kale and it’s easier to cover up with fruit. You can also try adding half the amount of greens, then over time slowly increase the amount as you get used to them.
Storing Green Smoothies
Store your leftover cucumber and pineapple smoothie in an air-tight container with a lid in the refrigerator and consume within 24 hrs. I’m a big fan of reusing cleaned-out peanut butter jars for all sorts of storage: overnight oats, freezing, meal prep, and even smoothies. Plus they come with a lid!
I hope enjoy this spinach cucumber pineapple smoothie!
More Dairy-Free Smoothies
- Dairy-Free Mango Smoothie
- Pineapple Beet Smoothie
- Chocolate Banana Smoothie
- Pineapple Banana Smoothie
- Carrot Orange Smoothie
Refreshing and sweet pineapple cucumber smoothie with kiwi.
- 1 ½ cups frozen pineapple
- 1 ripe banana
- ½ English cucumber, rough chopped
- 2 cups fresh spinach or kale de-stemmed and torn into bite-size pieces
- 1 kiwi, peeled
- 2 cups water or dairy-free milk
- Blend: Add everything to a blender and blend until smoothie.
- Store: Keep leftovers in an airtight container in the refrigerator and consume with 24 hours of blending.
- Prep Time: 10 minutes
- Category: smoothie
- Method: blender
- Cuisine: American
Keywords: pineapple cucumber smoothie, spinach cucumber pineapple smoothie