Bright Green Kiwi Pineapple Tropical Smoothie

Quick Recipe Version (TL;DR)

• Yield: 2 smoothies (about 12 oz / 350 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 ripe kiwis, peeled and chopped
• 1 cup (140 g) frozen pineapple chunks
• 1/2 medium ripe banana, sliced (frozen if possible)
• 1/2 cup (120 ml) plain yogurt (regular or Greek)
• 1/2 cup (120 ml) cold coconut water (or cold water)
• 1/2 cup (15 g) fresh baby spinach (optional, for color and nutrients)
• 1–2 tsp honey or maple syrup, to taste
• 4–6 ice cubes, as needed

Do This

• 1. Peel and chop the kiwis; slice the banana.
• 2. Add coconut water, yogurt, and spinach to the blender first.
• 3. Add kiwi, pineapple, banana, honey, and ice on top.
• 4. Blend on high for 45–60 seconds, until completely smooth and bright green.
• 5. Adjust with more liquid for a thinner smoothie or more ice/pineapple for a thicker one.
• 6. Taste and add a little extra honey if needed; pour into 2 cold glasses and serve immediately.

---

Why You’ll Love This Recipe

• Bright, tropical flavor from juicy pineapple and tangy kiwis.
• Vibrant natural green color, thanks to kiwi (and optional spinach) without artificial dyes.
• Ready in about 10 minutes with no cooking required.
• Easy to customize: make it dairy-free, extra creamy, or turn it into a smoothie bowl.

Grocery List

• Produce: Kiwis, pineapple (fresh or frozen), banana, fresh baby spinach (optional), lime (optional), fresh mint (optional).
• Dairy: Plain yogurt (regular or Greek, your choice).
• Pantry: Coconut water (or cold water), honey or maple syrup, ice cubes, chia seeds or hemp hearts (optional for topping).

Full Ingredients

For the Kiwi–Pineapple Smoothie

• 2 ripe kiwis, peeled and roughly chopped
• 1 cup (140 g) frozen pineapple chunks
• 1/2 medium ripe banana (about 50 g), sliced and preferably frozen
• 1/2 cup (120 ml) plain yogurt (regular or Greek)
• 1/2 cup (120 ml) cold coconut water (or cold water), plus more as needed to thin
• 1/2 cup (15 g) fresh baby spinach, loosely packed (optional, for extra green color and nutrients)
• 1–2 teaspoons honey, to taste (or maple syrup for a vegan option)
• 4–6 ice cubes, as needed, for thickness and chill
• Optional: 1 teaspoon fresh lime juice, for a little extra tang

Optional Garnishes

• Kiwi slices
• Small pineapple wedges
• Fresh mint leaves
• Chia seeds or hemp hearts

Step-by-Step Instructions

Step 1: Prep the fruit

Peel the kiwis by trimming off both ends, then running a small knife just under the skin to remove it, or by scooping the flesh out with a spoon. Roughly chop the kiwi into chunks so it blends easily. If you are using fresh pineapple instead of frozen, peel it, remove the tough core, and cut it into small chunks. Slice the banana; if you have time, freeze the slices for 30–60 minutes for an extra thick, frosty smoothie. Set the prepped fruit aside.

Step 2: Build the blender base

Pour the coconut water (or cold water) into the bottom of your blender jug. Add the yogurt and the baby spinach (if using). Adding liquids and softer ingredients first helps the blades catch everything and creates a smoother blend. If you like an extra tangy smoothie, add the lime juice at this stage as well.

Step 3: Add fruit, sweetener, and ice

Add the chopped kiwis, frozen pineapple chunks, and banana slices on top of the liquid layer. Drizzle in 1 teaspoon of honey (or maple syrup) to start. Add 4 ice cubes. If your blender is smaller, you may want to blend in two batches, keeping the same general order: liquids first, then soft ingredients, then frozen ingredients and ice.

Step 4: Blend until perfectly smooth

Secure the lid tightly. Start blending on low speed to break up the fruit, then gradually increase to high. Blend for about 45–60 seconds, or until the mixture is completely smooth, bright green, and no chunks of fruit or spinach remain. If your blender struggles, pause, scrape down the sides with a spatula, and blend again. Add 1–2 more ice cubes if you want an even frostier texture and blend briefly to incorporate.

Step 5: Adjust thickness and flavor

Check the consistency by tilting the blender jug slightly: it should flow, but still look creamy and thick. For a thinner smoothie, blend in an extra splash of coconut water, a tablespoon or two at a time, until you like the texture. Taste the smoothie. If you prefer it sweeter, add up to 1 teaspoon more honey or maple syrup and blend briefly. If you want more tang, another small squeeze of lime juice brightens the flavor nicely.

Step 6: Garnish and serve immediately

Divide the smoothie between 2 chilled glasses. For a pretty and inviting presentation, garnish each glass with a slice of kiwi on the rim, a small pineapple wedge, or a sprig of fresh mint. Sprinkle a pinch of chia seeds or hemp hearts on top for texture, if you like. Serve right away while the smoothie is icy-cold and at its brightest green. Give it a quick stir with your straw or spoon just before sipping to enjoy all the flavors together.

Pro Tips

• Use frozen fruit for body: At least one frozen ingredient (pineapple or banana) makes the smoothie thick, creamy, and frosty without needing a lot of ice.
• Balance the tang: Kiwi and pineapple are naturally tart. Start with less sweetener, then taste and adjust so the smoothie is bright but not sour.
• Boost the nutrition: A small handful of spinach barely changes the flavor but deepens the green color and adds extra vitamins.
• Protect the color: Serve soon after blending; over time, the bright green can dull slightly as the ingredients oxidize.
• Gentle on your blender: Always add liquids first and ice last so the blades can spin freely and you get a smoother result.

Variations

• Smoothie Bowl: Reduce the coconut water to 1/4 cup (60 ml) and use all frozen fruit. Blend until very thick, then pour into a bowl and top with sliced kiwi, pineapple chunks, granola, and chia seeds.
• Dairy-Free / Vegan: Skip the yogurt or replace it with a plant-based yogurt (coconut or almond). Use maple syrup or agave instead of honey.
• Protein Boost: Add 1 scoop of unflavored or vanilla protein powder, or 2 tablespoons of hemp hearts, then adjust the liquid slightly to keep the texture smooth.

Storage & Make-Ahead

This kiwi–pineapple smoothie tastes best freshly blended, when it is cold, frothy, and vividly green. If you need to make it ahead, you can store it in an airtight jar in the refrigerator for up to 24 hours. Fill the jar as close to the top as possible to limit air exposure, and give it a vigorous shake or a quick re-blend before serving, as some separation is natural. For longer storage, pour the smoothie into ice cube trays and freeze; later, you can blend the smoothie cubes with a splash of fresh coconut water to restore the original texture. Another make-ahead shortcut is to assemble freezer packs: portion the chopped kiwi, pineapple, banana, and spinach into freezer bags, then just add liquid, yogurt, and sweetener when you are ready to blend.

Nutrition (per serving)

Approximate values per serving (1 of 2 smoothies), using regular plain yogurt and 2 teaspoons total honey: about 180 calories; 38 g carbohydrate; 29 g sugars (naturally occurring plus honey); 4–5 g dietary fiber; 5 g protein; 1.5 g fat; 35–40 mg vitamin C (well over daily needs); plus potassium and small amounts of calcium and iron. Actual nutrition will vary based on the specific yogurt, sweetener, and exact fruit sizes you use.