Strawberry Pineapple Smoothie (Printable)

Tropical blend of strawberries, pineapple and almond milk - quick, creamy, vegan and gluten-free for breakfast or snack.

# What You'll Need:

01 - 1 cup fresh or frozen strawberries, hulled

02 - 1 cup fresh or frozen pineapple chunks

03 - 1 cup unsweetened almond milk (or milk of choice)

04 - 1 tablespoon maple syrup or honey (optional, adjust to taste)

05 - ½ cup orange juice (optional, for extra tang)

06 - ½ banana, for extra creaminess

07 - 1 tablespoon chia seeds or flaxseeds

01 - Add the strawberries, pineapple, almond milk, and any optional add-ins such as banana or chia seeds into a high-speed blender.

02 - Blend on high speed for 45 to 60 seconds until the mixture is completely smooth and creamy, scraping down the sides if needed.

03 - Taste the smoothie and blend in maple syrup or honey in small increments until the desired sweetness is reached.

04 - Pour into chilled glasses and serve right away to enjoy the freshest flavor and coldest temperature.

01 -

It takes literally five minutes from fridge to glass, which means you have zero excuses to skip breakfast.
The strawberry pineapple combo is that rare perfect balance where neither fruit bullies the other into submission.

02 -

Frozen fruit is genuinely the trick to a thick, satisfying smoothie because fresh fruit alone with liquid tends to produce something thin and watery.
If you add chia seeds, let the smoothie sit for two minutes before drinking so they can soften and bloom instead of feeling like gritty surprises.

03 -

Freeze overripe strawberries and pineapple in a single layer on a baking sheet before transferring to a bag so they do not clump together into an unblendable brick.
A small squeeze of fresh lime juice over the top right before serving brightens every single flavor in the glass.