Green Pineapple Smoothie

Green Pineapple Smoothie | ChopChop


You’ll see the kale—which your body will love—but what you’ll taste is pineapple and banana. Want it even frostier? Add a couple of ice cubes to the blender. 

Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4 Servings

Kitchen Gear: 

Sharp knife (adult needed) 
Cutting board
Measuring cup
Measuring spoons
Blender (adult needed) 


1 cup
plain yogurt or almond milk
overripe bananas, peeled, sliced, and (ideally) frozen
2 cups
pineapple chunks (fresh, frozen, or unsweetened canned)
1 cup
kale leaves with their thick stems removed, or spinach leaves, washed well
1 tablespoon
fresh lemon juice
pinch of salt
ice cubes (if your bananas weren’t frozen)


  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn the blender to a medium setting and blend until the mixture is smooth, about 1 minute. (Add up to 1 cup cold water if the mixture is too thick to blend.)
  3. Serve right away or cover and refrigerate up to 1 hour.


Try This
Save the kale stems for a pot of soup! Or chop them up and cook them in a pan with a bit of olive oil, a splash of water, and a chopped garlic clove. When they’re tender, they’ll make a tasty side dish.

Think Ahead
To help make smoothies colder and thicker, it’s great to have slices of frozen banana ready to go. It’s easy:

  1. Peel overripe bananas.
  2. Use a butter knife to slice them into thin rounds.
  3. Put the slices in a resealable plastic bag, label the bag with the number of bananas it contains, and freeze until needed.