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cucumber pineapple smoothie two glasses.

Cucumber Pineapple Smoothie

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5 from 3 reviews

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


Units Scale
  • 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


  1. In the base of a high-speed blender, combine the coconut water, cucumber, pineapple, lime juice, mint leaves, and ice cubes.
  2. Put the lid on and blend the ingredients for 30-45 seconds, or until the mixture is smooth and creamy.
  3. Serve immediately.


  1. You can easily double this recipe to make more servings.
  2. To make this a creamy smoothie, use almond milk or light canned coconut milk instead of the coconut water.
  3. If you prefer a sweeter smoothie, you can add up to 1-2 teaspoons of honey.
  4. 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.


  • 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