Cucumber Pineapple Smoothie
This Cucumber Pineapple Smoothie is a quick way to get nutrients and hydration. This refreshing drink is packed with vitamins, minerals, and antioxidants, plus it tastes great. This recipe is naturally dairy-free and vegan.
Smoothies are the perfect way to get in some healthy fruits and veggies to start the day, or for a mid-afternoon pick me up.
This green smoothie is very hydrating so it is great on a summer day or after a strenuous workout.
Why You Need This Recipe
- A smoothie is a great way to add some nutrition to your day.
- As long as your pineapple is prepped ahead (or you use frozen!) this smoothie comes together in just 5 minutes.
- It’s perfectly hydrating on a hot summer day, with no added sugar.
- This recipe makes a single serving so it’s great for on the go.
Ingredients
- Pineapple is a tropical fruit with lots of sweetness and nutrition. It’s high in vitamin C and is a healthy food with amazing health benefits including helping with inflammation, the immune system, and digestion.
- Cucumbers add fiber and hydration. You can use regular cucumbers, Persian cucumbers, or an English cucumber in this sweet pineapple cucumber smoothie. Cucumber juice is so healthy!
- Coconut water is perfect for hydration and keeps this tropical smoothie dairy-free.
- Mint leaves and lime juice bring everything together and add a refreshing flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Add all ingredients to a high speed blender or a strong blender in the order given.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Blend until smooth and serve immediately.
Store any leftover smoothie in a covered glass in the fridge for up to 2 days.
Recipe Tips
- You can easily double this recipe to make more servings.
- To make this a creamy smoothie, use almond milk or light canned coconut milk instead of the coconut water. Coconut milk will add a nice boost of healthy fats.
- If you prefer a sweeter smoothie, you can add up to 1-2 teaspoons of honey.
- Some people find that cucumbers are easier to digest if you peel them. Persian cucumbers are the exception as they are considered a “burpless” cucumber. But, you may wish to peel English cucumbers if they tend to bother your stomach.
- Feel free to get creative with this recipe. You can use ingredients like baby spinach, fresh ginger root, chia seeds, protein powder, Greek yogurt, or oat milk as options.
Recipe Tips
- You can easily double this recipe to make more servings.
- To make this a creamy smoothie, use almond milk or light canned coconut milk instead of the coconut water.
- If you prefer a sweeter smoothie, you can add up to 1-2 teaspoons of honey.
- Some people find that cucumbers are easier to digest if you peel them. Persian cucumbers are the exception as they are considered a “burpless” cucumber. But, you may wish to peel English cucumbers if they tend to bother your stomach.
Recipe FAQs
Definitely! You might reduce your ice cubes by an equal amount if using frozen instead of fresh pineapple.
It’s not necessary, though it does bother some people’s stomachs.
More Healthy Pineapple Recipes You Might Like
- Mango Pineapple Popsicles
- Pineapple Banana Smoothie
- Instant Pot Pineapple Chicken
- Pineapple Cucumber Juice
- Air Fryer Pineapple
More Resources for Making Delicious Smoothies
Cucumber Pineapple Smoothie
This Cucumber Pineapple Smoothie is a quick way to get nutrients and hydration. This refreshing drink is packed with vitamins, minerals, and antioxidants, plus it tastes great. This recipe is naturally dairy-free and vegan.
- Total Time: 7 minutes
- Yield: 1 serving 1x
Ingredients
- 1 cup coconut water
- 1 cup sliced cucumber (about half of a large cucumber)
- 1/2 cup frozen or fresh pineapple niblets or chunks
- 1 lime, juiced
- 3 fresh mint leaves
- 1 cup ice cubes
Instructions
- In the base of a high-speed blender, combine the coconut water, cucumber, pineapple, lime juice, mint leaves, and ice cubes.
- Put the lid on and blend the ingredients for 30-45 seconds, or until the mixture is smooth and creamy.
- Serve immediately.
Notes
- You can easily double this recipe to make more servings.
- To make this a creamy smoothie, use almond milk or light canned coconut milk instead of the coconut water.
- If you prefer a sweeter smoothie, you can add up to 1-2 teaspoons of honey.
- Some people find that cucumbers are easier to digest if you peel them. Persian cucumbers are the exception as they are considered a “burpless” cucumber. But, you may wish to peel English cucumbers if they tend to bother your stomach.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Smoothie
- Method: Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 8 ounces
- Calories: 114
- Sugar: 16.9 g
- Sodium: 265.4 mg
- Fat: 0.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 27.2 g
- Fiber: 4.5 g
- Protein: 3 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
My name is Allison George and I saw your ad I love eating clean and healthy I love you very interested in making those drinks thank you so much I appreciate you
If I’m using a Nutribullet, would I reverse the order of ingredients so that the liquids are closer to the blade?
I haven’t used a Nutribullet in several years, but that sounds like a good idea! 🙂
This smoothie is an upgraded version of the one that was prescribed in my country to address colon issues. The difference is that instead of coconut water, the other one was made with plain water and one little piece of aloe vera gel added. The pineapple gives it a pleasant sweet flavor.
That is good to know! I love the idea of adding aloe vera.
Love this as a light and refreshing drink. It’s sooooo tasty!
I added frozen strawberries instead of ice cubes, MCT oil and a fresh egg. Still a little to sour for me.. Will try 1/2 avocado for a little creamier texture