This blueberry pineapple smoothie is the perfect breakfast choice for busy mornings. It's packed with fresh blueberries, pineapple chunks and a frozen banana for sweetness and texture. The greek yogurt in this smoothie will keep hunger at bay for a little longer.
First, start by cutting and freezing 1 banana for at least 1 hour in advance. This step is optional and you can definitely use a fresh banana. However, I love the creamy texture a frozen banana gives my smoothies.
If you’re using a whole pineapple, make sure to cut it into chunks.
Add the frozen banana, pineapple chunks and blueberries to a blender.
Blend until creamy and smooth for about 2-3 minutes. The amount of time you have to blend largely depends on how powerful your blender is. I recommend this Instant Pot blender because it’s affordable and gets the job done.
Finally, serve the blueberry pineapple smoothie while it’s still cold for best results.
Notes
I used fresh blueberries for this blueberry pineapple smoothie. However, if they’re not in season frozen blueberries work well too.
I used fresh chopped pineapple chunks. You may also substitute with frozen or canned pineapples if you’d like. Be careful with added sugars if using canned pineapples.
The almond milk can be substituted for whole milk, oat milk or any milk of choice.
Freezing the banana is optional. However, it does give your smoothie a creamy texture so try not to skip this step.
This smoothie had just the right amount of sweetness from the banana for me. If you want it a little sweeter, add some honey or sweetener of your choice.