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Pineapple + Cucumber Green Smoothie

Pineapple shines bright in this green smoothie.

Angela's Featured on
green smoothie

Smoothies are my go-to breakfast right now. Even before trying to eat more raw foods, it was a staple for our morning routine.

Green smoothies are a great way to incorporate more fruits and veggies into your diet, as well as an opportunity to pack in a host of other nutritious foods.

We are given a fresh start for our bodies every single morning.  Forget the misdeeds of yesterday: the vending machine snack, the 32-ouncer, the extra cookie we gave into in the break room.  Every day is an opportunity to make our bodies happy rather than seriously pissed off.

This smoothie makes my top ten. The cucumber combined with the bright, sweet flavor of pineapple is a wonderfully vibrant combination. And with the addition of healthful ingredients like spinach, hemp seeds, chia seeds, and dried dulse flakes, it’s a smart choice as well.  Do yourself a favor this week; forego the starchy, carb-laden breakfast and blend up a glass of this little green beauty instead.

Pineapple Cucumber Green Smoothie

  • 1/2 c. water (I often substitute coconut water)
  • 1/4 section of a whole pineapple, cubed and frozen
  • 1 c. sliced english cucumber
  • 1 medium banana (optional for extra sweetness)
  • 1-2 c. spinach or kale leaves
  • 1 tsp. raw honey
  • 1 tbsp. hulled hemp seeds
  • 1 tsp. dulse flakes
  • 1 tsp. whole chia seeds
  • 1/2 tsp. sea salt


  1. Place all ingredients in blender and blend on high speed for 60 seconds.  Check texture and blend for another 30 seconds if needed.  For greater sweetness, add another 1 tsp. honey.

Note:  I often cut my pineapple up when I bring it home from the store and freeze half of it in small cubes.  This lets me add it straight to my smoothie rather than added water from ice cubes.  If you don’t have frozen pineapple readily available, cut the water by 1/4 cup and add 1/2 cup ice cubes.

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  1. Alison says:

    This is very healthful and tastes good!
    Thank you,

  2. Anna says:

    I use less pineapple. I cut up a 1 in. slab only and add it to the spinach and cucumber and I add chia seeds. I was given this recipe by my nutritionist as an anti-inflammatory for my IBS bloating and constipation. Better yet, if I use spinach instead of kale, I can forego the honey entirely and only use natural pineapple as the sweetener! I drink it ALL up for breakfast. It helps give me energy to drink less coffee, which is quite honestly part of the cause of all of my inflammation issues. Thanks for sharing this recipe with others! This is good stuff!

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