Green Spinach Smoothie with Pineapple and Chia
A creamy, naturally sweet green smoothie that blends mild baby spinach with ripe banana, tropical pineapple, and almond milk. Chia seeds add fiber and body, and the spinach flavor stays in the background.
- Prep
- 8 min
- Cook
- —
- Wait
- 5 min
- Total
- 13 min
- Makes
- 2 smoothies (about 12 oz / 360 ml each)
Steps
Before you start
- Freeze the banana slices and use frozen pineapple chunks for a thick, frosty smoothie with no ice needed.
- Use unsweetened almond milk so you control the sweetness; the fruit provides plenty.
- Use a high-speed blender if you have one. With a standard blender, blend a little longer for a smooth texture.
Soak the chia
- Pour ½ cup (120 ml) of the almond milk into a small bowl or glass.
- Stir in the 2 tablespoons chia seeds and let sit for 5 minutes, stirring once after 1 minute to break up clumps.
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Ready when: The mixture looks thickened and slightly gel-like, with no dry clumps
Tip: Stirring once early stops the seeds from clumping at the bottom.
Load the blender
- Pour the remaining 1 cup (240 ml) almond milk into the blender first.
- Add the 3 cups spinach, then the banana slices and pineapple chunks.
- Adding liquid and greens first keeps the blades moving freely.
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Tip: Putting the frozen fruit on top weighs the spinach down so it blends evenly.
Add the chia mixture
- Scrape the soaked chia and milk into the blender.
- Add the lemon juice and honey if using.
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Tip: The lemon juice brightens the flavor and helps keep the color vivid green.
Blend until smooth
- Secure the lid.
- Start on low speed for 10 seconds, then increase to high and blend for 45–60 seconds (60–90 seconds in a standard blender).
- Stop and scrape down the sides if any spinach or fruit is stuck.
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Ready when: Completely uniform bright green with no visible spinach flecks and a thick, pourable texture
Tip: If it is too thick to blend, add almond milk 2 tablespoons (30 ml) at a time.
Taste and adjust
- Taste the smoothie.
- If it is not sweet enough, add the honey (or another teaspoon) and blend for 10 seconds.
- If too thick, blend in 2–4 tablespoons (30–60 ml) more almond milk; if too thin, add a few more frozen pineapple chunks.
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Ready when: Thick enough to coat a spoon but still easy to sip through a straw
Serve right away
- Divide between 2 tall glasses, about 12 oz (360 ml) each.
- Serve immediately, since the chia continues to thicken as it sits.
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Tip: If it thickens while waiting, stir in a splash of almond milk.
Good to know
Tips
- Freeze ripe bananas in slices for the creamiest texture without watering the smoothie down with ice.
- Baby spinach is milder than mature spinach; wash it and shake it dry so it doesn't add extra liquid.
- Add a scoop of protein powder or a spoonful of nut butter for a more filling meal-style smoothie, adding 2–4 tablespoons more almond milk.
- Drink promptly for the best color and texture.
Make ahead
Portion the spinach, banana, and pineapple into freezer bags up to 1 month ahead. When ready, tip into the blender with the milk and soaked chia. The finished smoothie can also be kept in a sealed jar in the fridge for up to 24 hours.
Storage & reheating
Best fresh. Refrigerate in a sealed, full jar for up to 24 hours; stir or shake well before drinking, as it will thicken and separate. Freeze in ice cube trays or jars for up to 2 months, then thaw in the fridge overnight or re-blend with a splash of almond milk.
Substitutions
- unsweetened almond milk → oat milk, soy milk, or dairy milk. Oat milk is slightly sweeter; dairy or soy adds more protein.
- fresh baby spinach → baby kale (stems removed). Kale has a stronger flavor and may need a slightly longer blend.
- pineapple chunks → frozen mango chunks. Gives a sweeter, creamier smoothie with less tang.
- chia seeds → ground flaxseed. Use 2 tablespoons and skip the soaking step; the texture will be slightly thinner.
