Pink Pineapple Protein Smoothie
Just five ingredients create a healthy and filling meal replacement that's frosty, creamy, sweet, and tangy.

Yield: one 16-ounce or two 8-ounce smoothies


  • 1 cup frozen pineapple chunks*
  • ½ cup frozen strawberries** (slightly rounded to account for space between the whole berries)
  • 1 small frozen banana or half a large, cut into chunks*** (about 3 ounces or 80 grams without peel)
  • 1 cup almond or coconut milk, unsweetened (from carton; may sub milk of choice)
  • 1 scoop (20 grams) vanilla protein powder (I really like Bob’s Red Mill’s vanilla powder)


  1. Add all of the ingredients to a blender and process until smooth, scraping down the sides and giving a stir as needed. I find it helpful to stir in the protein powder first so it doesn’t poof up and stick to the sides of the blender. Use the blender’s tamper to keep the mixture churning, if necessary. If you don’t have a high-powered blender or prefer a thinner smoothie, you may add more milk.


  • *I prefer to use frozen fruit. If using fresh, especially in the case of the pineapple, the smoothie won’t be as thick. In this case, you may want to experiment with a little less milk and perhaps a handful or two of ice.
  • **For a slightly tangier smoothie, you may use a half cup of red raspberries instead of strawberries. I’ve also made this with half red and half blackberries. When using tarter raspberries, you may wish to add a teaspoon or two of honey.
  • ***For those who don’t care for bananas or have any on hand, I have made this smoothie several times without. The banana does add thickness, creaminess, and natural sweetness without tasting strongly of banana, but it’s still tasty without.
  • I sometimes top with a spoonful or two of vanilla yogurt when I’m splitting the smoothie into two smaller portions and want the servings to be a bit more filling. You may choose your favorite variety of yogurt, although this is purely optional.

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