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.
- 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.
Calories: 116kcal | Carbohydrates: 18g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 243mg | Fiber: 2g | Sugar: 15g | Vitamin A: 54IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 1mg