Kiwi Pineapple Green Smoothie
A refreshing tropical green smoothie combining sweet pineapple and tart kiwi with fresh spinach and creamy yogurt. This naturally sweet drink is packed with vitamins and fiber, making it an ideal breakfast or post-workout beverage. The vibrant green color comes from the spinach while the tropical fruits provide bright, energizing flavor.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 12 fl oz / 355 ml each)
Steps
Before you start
- Chill your blender container in the freezer for 10 minutes if you prefer an extra-cold smoothie
- Peel and chop kiwi and pineapple, or use frozen fruit for a thicker, colder result
Prepare the fruit
- Rinse the kiwis and pineapple under cool water.
- With a sharp knife, peel the kiwis and cut each one in half lengthwise.
- Chop the halves into roughly ½-inch pieces and set aside in a small bowl.
- For the pineapple, cut off the crown and the base (about ¼ inch deep).
- Stand the pineapple upright and slice downward along the curved sides to remove the thick skin, angling the knife slightly to follow the diagonal lines of "eyes." Slice the peeled pineapple in half lengthwise, then cut out and discard the tough woody core from each half.
- Cut the remaining flesh into 1-inch chunks (you should have about 1.5 cups / 225 g).
- Pat both fruits dry with a clean cloth if they're very wet.
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Ready when: Kiwi is chopped into bite-sized pieces and pineapple is cut into 1-inch chunks with no visible core or skin.
Tip: Dry fruit after rinsing so excess water doesn't dilute the smoothie or make it watery.
Rinse and measure spinach
- Place the baby spinach in a fine-mesh strainer and rinse under cool running water to remove any grit or debris.
- Gently press the spinach with your hand to remove excess water, then lightly pack it into a measuring cup.
- You should have 2 cups (60 g) of loosely packed fresh spinach.
- Do not squeeze or compress aggressively—you want it barely damp, not wrung out.
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Ready when: Spinach is clean, lightly damp, and loosely packed in the cup.
Tip: Over-wringing spinach makes it clump and blend less evenly; a gentle press is enough to remove excess moisture.
Layer ingredients in blender
- Pour the cold water into the blender first, followed by the cold Greek yogurt.
- Add the chopped kiwi and pineapple chunks on top of the liquid.
- Layer the rinsed spinach on top of the fruit.
- If using honey or lime juice, add them now.
- Do not shake or rearrange the ingredients; let them sit loosely stacked in the blender.
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Ready when: All ingredients are in the blender, loosely layered with liquid at the bottom and greens on top.
Tip: Layering with liquid and yogurt on the bottom helps the blades engage immediately, preventing the spinach from clumping around the sides.
Blend until smooth
- Secure the blender lid firmly.
- Start on low speed for 3–5 seconds to begin breaking down the fruit and greens, then increase to high speed.
- Blend on high for 45–60 seconds total, until the mixture is completely smooth with no visible spinach pieces, fruit chunks, or streaks.
- The smoothie should flow easily when poured and have a uniform green color.
- If the smoothie is too thick (does not pour easily), add 2–3 tablespoons of cold water and blend for another 10–15 seconds.
- If using a high-powered blender (like Vitamix), 30–40 seconds total is usually sufficient.
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Ready when: Mixture is completely smooth with no visible chunks or spinach pieces; the color is uniform and vibrant green, and it pours easily.
Tip: Don't over-blend beyond 60 seconds; friction heat can warm the smoothie and oxidize the greens, dulling the bright color and fresh flavor.
Pour and serve immediately
- Open the blender and carefully pour the smoothie into two tall 16 oz (475 ml) glasses, filling each about three-quarters full.
- If desired, garnish the rim of each glass with a thin kiwi slice or small pineapple wedge.
- Serve right away while the smoothie is cold and the color is at its peak vibrancy.
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Tip: Serve immediately; the spinach and fruit will begin to separate and oxidize after a few minutes, and the smoothie will lose its vibrant color and chill.
Good to know
Tips
- For the coldest, thickest smoothie, freeze the kiwi and pineapple chunks for at least 2 hours before blending. Frozen fruit creates a sorbet-like texture and requires less water.
- If your kiwis or pineapple are very tart, add the optional honey; if they're already sweet, skip it or reduce to 1 teaspoon.
- Fresh spinach wilts easily—if you prefer a thicker, colder smoothie that doesn't separate as quickly, use frozen spinach (thaw briefly first) or swap half the fresh spinach for ice cubes.
- To remove pineapple core and skin quickly: cut the fruit in half lengthwise, score the flesh in a crosshatch pattern, scoop the chunks with a spoon, then trim away the tough outer skin from the remaining piece.
Make ahead
Prep kiwi and pineapple up to 1 day ahead and store in separate airtight containers in the fridge. Do not blend ahead; smoothies are best served immediately after blending.
Storage & reheating
Best consumed immediately. Leftover smoothie can be refrigerated in a sealed glass bottle for up to 2 hours, though separation and oxidation will occur; stir well before drinking. For longer storage, freeze smoothie in ice cube trays (up to 3 months) and blend again with a splash of water when ready to serve as a slushier texture.
Substitutions
- plain Greek yogurt, unsweetened → Plain regular yogurt, coconut yogurt, or silken tofu. For a dairy-free version, use coconut yogurt or silken tofu (use same amount) to maintain creaminess. Regular yogurt will make a slightly thinner smoothie but adds good protein.
- cold water → Coconut water, unsweetened almond milk, or oat milk. Any of these add flavor and creaminess. Use the same volume; coconut water adds tropical notes, plant-based milks add richness.
- kiwifruit, ripe but firm → Green grapes, green apple, or honeydew melon. Maintain roughly the same weight (300 g); these give a different but complementary tartness and tropical feel.
- fresh pineapple, ripe → Mango, papaya, or peaches. Use 225 g of any tropical or stone fruit; mango adds creaminess, peaches add floral sweetness.
