Pineapple and Cucumber Smoothie

The dairy-free smoothie comes together in only 10 minutes using simple ingredients.  The frozen pineapple and kiwi add a sweet yet tart flavor to the smoothie.  While the cucumber is mild, it makes the beverage very refreshing.  Toss in a ripe banana and fresh baby spinach to complete this easy green smoothie.

For more whole food plant-based smoothies with pineapple, try my banana pineapple spinach smoothie, beet and pineapple smoothie, orange ginger carrot smoothie, or tropical island green smoothie.

Recipe features

• The recipe is naturally sweetened with tropical fruits!
• It's a quick and refreshing beverage for a hot summer day!
• A great way to add more veggies to your diet!
• Dairy-free and no yogurt!

Ingredient notes and substitutions

The cucumber pineapple smoothie recipe uses simple ingredients, but please see the recipe card below for the exact measurements.  

Cucumber - I prefer using English cucumbers; they have thin skin and tiny seeds, so they don't need to be peeled or de-seeded. If you use regular cucumbers, peel them before adding them to the cucumber smoothie. For more beverages with cucumbers, try mango cucumber smoothie, lemon water with cucumber and mint, or cucumber apple smoothie.

Pineapple - Frozen pineapple will create a thicker smoothie, while fresh creates a thinner consistency.  If you substitute with fresh ripe 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 pineapple.  If the smoothie is too thick, water can always be added back.

Kiwi - No need to chop up the kiwi, just peel it and throw it into the blender. If you want to skip the kiwi, add half the juice from a lime for a little tart citrus flavor. For more smoothie recipes with kiwi, try a mango kiwi smoothie, a dragon fruit smoothie, or a cucumber apple smoothie. Instead of adding kiwi, try this spinach cucumber smoothie with lime juice.

Banana - The ripe banana adds sweetness and acts as a binder. You can substitute it with half of an avocado.  This substitution will reduce the sweetness of the cucumber smoothie.

Spinach - Fresh spinach can be substituted with kale.  De-stem the kale, and tear it into bite-size pieces before adding it to the smoothie. If you are using baby kale (it has small leaves with tender stems) then there's no need to tear apart or remove the stems. If you're looking to change up your greens in smoothies, try arugula in smoothies with pineapple and oranges.

Cold water - The water can be substituted with dairy-free milk, which will make a creamy smoothie. Try it with unsweetened plain almond milk, oat milk, cashew milk, soy milk, or light coconut milk.  Coconut water can also be used instead of water.

Frozen vs fresh ingredients

I use a combination of frozen and fresh fruit in my smoothies.  Using frozen pineapple drastically cuts down on the amount of prep work.  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 more bland than its fresh ripe counterparts.  So I prefer a combination of the two!

Variations

Enjoy the cucumber and pineapple smoothie as is or try a different variation.

• Try adding fresh ginger, add to taste.  Grate the ginger with a microplane into the smoothie with the rest of the ingredients.
• Use lemon juice or lime juice instead of the kiwi.
• Substitute half of the frozen pineapple with mango.
• Substitute the banana with frozen diced mango.
• Add hemp seeds for extra protein.

Tips

• To make the smoothie less sweet, use more greens or reduce the recipe's suggested amount of fruit.  You may need to decrease the liquid if you use less fruit.
• If you are using all fresh fruit, try blending in ice cubes to have a cold smoothie (this may dilute the smoothie).
• Adjust the water in the recipe for your preferred consistency and based on whether you use all fresh fruit or all frozen.

How to make a pineapple and cucumber smoothie

If you have a high-speed blender you can probably add everything at one time and blend until smooth.  If you don't and your blender has difficulty breaking down kale (if using instead of spinach), add the greens, cucumber, and liquid first.  Puree and then add the frozen fruit, ripe banana, and kiwi, and pulse to break up the frozen fruit.  Then blend until smooth.

Storing green smoothies

The smoothie is best if served immediately, but store the leftover smoothie in an airtight container with a lid in the refrigerator and consume it within 24 hours.  The smoothie may separate after being chilled overnight, stir before enjoying.  Leftovers can be frozen in ice cube trays to add flavor to other smoothies.

Serving suggestions

Smoothies tend to be delicious but not very filling.  I use them as an afternoon snack and not as a main meal.  To enjoy this smoothie as a meal try pairing it with vegan avocado toast, vegan toast, overnight oats, or plant-based granola.

Frequently asked questions

Related recipes

• Dairy-free mango smoothie
• Chocolate banana smoothie
• Pineapple banana smoothie
• Raspberry blueberry smoothie
• Lemon water with cucumber and mint
• Apple cucumber smoothie with kiwi

I hope you enjoy this cucumber smoothie! If you like the recipe, feel free to rate it and leave a comment.