Immune-Boosting Peanut Butter Turmeric Pineapple Smoothie

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 14 oz each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1½ cups (225 g) frozen pineapple chunks
• 1 medium ripe banana, sliced (preferably frozen)
• ¾ cup (170 g) plain Greek yogurt (or plain regular yogurt)
• 1 cup (240 ml) unsweetened almond milk (or milk of choice)
• 2 tbsp natural creamy peanut butter
• 1 tsp ground turmeric
• ½ tsp freshly grated ginger (or ¼ tsp ground ginger)
• 1–2 tsp honey or pure maple syrup, to taste
• Pinch fine sea salt
• Small pinch freshly ground black pepper (optional, helps turmeric absorption)
• 4–6 ice cubes, as needed for thickness

Do This

• 1. Add almond milk, yogurt, and peanut butter to the blender.
• 2. Add turmeric, ginger, salt, black pepper, pineapple, banana, and ice.
• 3. Blend on low, then increase to high until completely smooth and creamy, 45–60 seconds.
• 4. Taste; add honey or maple syrup if you prefer it sweeter, and blend briefly.
• 5. Adjust thickness with more milk (to thin) or ice/frozen fruit (to thicken) and blend again.
• 6. Pour into 2 chilled glasses, garnish if you like, and serve immediately.

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Why You’ll Love This Recipe

• Bright and creamy: tropical pineapple and banana meet rich peanut butter for a smoothie that tastes like dessert but feels nourishing.
• Immunity support: turmeric, ginger, and pineapple bring anti-inflammatory and vitamin-rich goodness in a very sippable form.
• Quick and easy: everything goes into one blender and is ready in about 10 minutes.
• Flexible: easy to adjust thickness, sweetness, and add-ins like greens or seeds without losing the delicious flavor.

Grocery List

• Produce: Pineapple chunks (fresh or frozen), 1 ripe banana, fresh ginger root, optional fresh turmeric root, optional baby spinach for variations.
• Dairy: Plain Greek yogurt (or plain regular yogurt).
• Pantry: Natural creamy peanut butter, ground turmeric, honey or pure maple syrup, unsweetened almond milk (or other milk), fine sea salt, black pepper, optional rolled oats, ground flaxseed or chia seeds, optional roasted peanuts for garnish.

Full Ingredients

For the Peanut-Butter Turmeric Smoothie

• 1½ cups (225 g) frozen pineapple chunks
• 1 medium ripe banana, sliced (about 1 cup; frozen if possible for extra creaminess)
• ¾ cup (170 g) plain Greek yogurt (2% or whole milk works best)
• 1 cup (240 ml) unsweetened almond milk (or milk of choice)
• 2 tbsp natural creamy peanut butter
• 1 tsp ground turmeric
  • Or 1-inch (2.5 cm) piece fresh turmeric root, peeled and sliced
• ½ tsp freshly grated ginger
  • Or ¼ tsp ground ginger, to taste
• 1–2 tsp honey or pure maple syrup, to taste
• 1 small pinch fine sea salt
• 1 small pinch freshly ground black pepper (optional but recommended; it helps your body absorb curcumin from turmeric)
• 4–6 ice cubes, as needed, especially if using fresh (not frozen) fruit

Optional Add-Ins (Choose 1–2)

• 1–2 tbsp rolled oats, for extra body and whole grains
• 1 tbsp ground flaxseed or chia seeds, for healthy fats and fiber
• 1 small handful baby spinach, for a green boost without strongly changing the flavor
• 1 scoop (about 25 g) vanilla or unflavored protein powder, for a post-workout smoothie

Optional Garnishes

• Extra drizzle of peanut butter
• Light sprinkle of ground turmeric or ground cinnamon
• Finely chopped roasted peanuts
• Small pineapple wedge or slice of banana on the rim of the glass
• A few shavings of fresh ginger on top, very finely grated

Step-by-Step Instructions

Step 1: Prep the fruit and aromatics

If time allows, slice the banana into coins, place them in a single layer on a small plate or tray, and freeze until firm (about 1–2 hours). Using frozen banana and frozen pineapple will give your smoothie a thick, milkshake-like texture without needing much ice.

Peel a small knob of fresh ginger and grate it finely using a microplane or the smallest holes on a box grater. If you are using fresh turmeric root instead of ground turmeric, peel it and slice it thinly. Keep in mind that turmeric can stain cutting boards and fingers, so use a small cutting board or piece of parchment you do not mind getting tinted yellow.

Step 2: Add liquids and creamy base to the blender

In a high-speed or regular blender, pour in the unsweetened almond milk. Add the plain Greek yogurt and the peanut butter. Starting with liquids and softer ingredients at the bottom helps the blades catch everything more easily and prevents air pockets.

Sprinkle in the ground turmeric (or add the sliced fresh turmeric), grated ginger, sea salt, and black pepper if using. This allows the spices to blend thoroughly into the liquid base instead of clumping on frozen fruit.

Step 3: Add the fruit, ice, and any add-ins

Add the frozen pineapple chunks and banana on top of the liquid base. If you are using rolled oats, flaxseed, chia seeds, spinach, or protein powder, add them now as well. Finish with 4–6 ice cubes if either the banana or pineapple is not frozen, or if you know you like an extra-thick, frosty smoothie.

Layering heavier frozen items on top helps push everything down toward the blades as the blender runs, giving a smoother result with less stopping and scraping.

Step 4: Blend until smooth and creamy

Secure the lid and start blending on low speed. Gradually increase to high speed and blend until the smoothie is completely smooth, thick, and creamy, about 45–60 seconds depending on your blender. If your blender struggles, stop and use a spatula to push ingredients down toward the blades, then blend again.

You are aiming for a lush, drinkable texture: thick enough to feel substantial, but thin enough to sip through a straw. You should see the smoothie moving easily in a vortex while blending; if it is not moving, you probably need a bit more liquid.

Step 5: Taste and adjust sweetness and thickness

Turn off the blender and taste a spoonful. The flavors should be bright and tropical from the pineapple, with warmth from the ginger and turmeric, and a gentle richness from the peanut butter and yogurt.

If you would like it sweeter, add 1–2 teaspoons of honey or maple syrup, to taste. Blend briefly to combine. For a thinner smoothie, add a splash more almond milk and blend again. For a thicker texture, add a few more frozen pineapple chunks or an extra ice cube or two and blend until smooth.

Step 6: Serve cold and garnish

Pour the smoothie into 2 chilled glasses. For a pretty presentation, drizzle a little extra peanut butter over the top, then drag a toothpick or the tip of a knife through it to create a gentle swirl. Sprinkle a pinch of ground turmeric or cinnamon in the center, and add a few chopped roasted peanuts for crunch if you like.

Garnish each glass with a small pineapple wedge or banana slice on the rim. Serve immediately while cold and creamy, when the flavors and texture are at their best.

Pro Tips

• Freeze fruit in advance: Keep a container of sliced frozen bananas and a bag of frozen pineapple in your freezer so you can make this smoothie thick and frosty whenever you like.
• Go easy on the turmeric at first: Turmeric has a strong, earthy flavor. If you are new to it, start with ½ teaspoon, taste, and add more up to 1 teaspoon as you get used to the flavor.
• Watch for staining: Turmeric can stain fingers, countertops, and plastic. Use glass or stainless-steel equipment when possible, and wipe spills quickly.
• Use black pepper wisely: Even a tiny pinch of black pepper helps your body absorb the beneficial compound curcumin from turmeric, but too much can make the smoothie taste peppery. Start with just a small pinch.
• Blend in stages if needed: If your blender is less powerful, blend the liquids, yogurt, peanut butter, and spices first until smooth, then add the frozen fruit and ice and blend again.

Variations

• Green Immunity Smoothie: Add a generous handful of baby spinach and 1 tablespoon ground flaxseed. The color turns a sunny green, but the flavor stays mostly pineapple-peanut with gentle spice.
• Citrus Boost: Replace ¼ cup (60 ml) of the almond milk with freshly squeezed orange juice and add 1–2 teaspoons lemon juice for extra vitamin C and brightness.
• Extra-Protein Version: Add 1 scoop (about 25 g) vanilla or unflavored protein powder and increase the Greek yogurt to 1 cup (225 g). You may need a splash more milk to keep it sippable.

Storage & Make-Ahead

This smoothie is best enjoyed fresh, right after blending, when the texture is thick and the pineapple flavor is brightest. If you need to store it, pour it into an airtight jar or bottle and refrigerate for up to 24 hours. Shake or stir well before drinking, as it may separate slightly in the fridge.

For longer storage, turn it into a freezer treat: pour into popsicle molds or small freezer-safe containers and freeze for up to 2–3 months. Thaw briefly in the fridge until just soft enough to eat with a spoon.

To prep ahead, you can make “smoothie packs”: portion the pineapple, banana, ginger, and any add-ins (like oats, spinach, or flax) into freezer bags. When you are ready to blend, just add the contents of one bag to the blender with the almond milk, yogurt, peanut butter, turmeric, and sweetener.

Nutrition (per serving)

Approximate values per serving (1 of 2), made with almond milk, 2% Greek yogurt, and 2 teaspoons honey for the batch:

About 320 calories; 16 g protein; 11 g total fat; 42 g carbohydrates; 5 g fiber; 30 g natural sugars; approximately 120 mg sodium. Actual values will vary based on the exact brands of ingredients, type of milk and yogurt, and how much sweetener or add-ins you use.