Creamy Pineapple Banana Smoothie With Greek Yogurt
Pineapple and banana are blended with milk and Greek yogurt until thick, cold, and creamy for an easy breakfast or snack that's ready in five minutes.
Servings: 2 servings
Ingredients
- 1 cup fresh pineapple chunks or canned pineapple in juice, drained
- 1 banana sliced
- 1 cup milk whole, 2%, or skim
- 1/2 cup Greek yogurt
- 1/2 cup ice cubes
- 1 tablespoon honey optional, for extra sweetness
Instructions
- Cut the pineapple into chunks if using fresh, and slice the banana.
- Add the pineapple, banana, milk, and Greek yogurt to a blender.
- Add the ice cubes and honey, if using.
- Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
- Pour into glasses and serve right away.
- Garnish with a pineapple wedge or banana slice on the rim of the glass, if desired.
Notes
This smoothie is best served fresh — it separates slightly if it sits.
If made ahead, store covered in the fridge for up to 24 hours and re-blend or stir well before drinking.
Swap fresh pineapple for frozen if you want a thicker, colder smoothie with less ice.