This pineapple matcha smoothie recipe features baby kale, flaxseed, and vanilla Greek yogurt for a healthy and flavorful on-the-go breakfast or anytime pick-me-up.
Do you ever get hit by a wildly specific food craving out of nowhere? That’s the story of me and this pineapple matcha smoothie.
I’m not a ‘smoothie-every-day’ kind of person, but reorganizing my kitchen cabinets led to the discovery of a semi-forgotten canister of matcha and the idea for this one was immediately born.
After playing around with the ratio of ingredients, I landed on this iteration that I’ve been happily enjoying multiple mornings in a row, which is saying something because I like to jump around when it comes to my A.M. meal.
Smoothie ingredients
Kale can be a tough leafy green to use in smoothies because it has a tendency to be bitter. I suggest using baby kale leaves as they have less of a strong kale flavor while still packing in all of those nutrients. Baby spinach also will work just fine.
Next we have pineapple chunks and vanilla Greek yogurt, which counteracts the leafy greens with sweetness. Of course regular Greek yogurt would be just fine, but I really like that boost of vanilla flavor.
Ground flaxseed bumps up the omega-3s and fiber to round out this pineapple matcha smoothie.
The matcha 411
If you’re not familiar with matcha, it’s a finely powdered green tea that is traditionally whisked with hot water to create a frothy tea beverage.
Besides its main gig as a beverage, it adds a wonderful flavor to various recipes, as well. I love that green tea flavor in matcha rice crispy treats and these matcha macaroons.
Half a teaspoon of matcha also contains around 30 mg of caffeine, so it works as a low-key energy booster in the morning or afternoon – whenever you need it the most.
Recipe notes
- The recipe as written below yields just one not-huge smoothie. I’ve doubled the ingredients and stored the extra in the fridge for the next day without issue if you’d like to be efficient and reduce the number of times you have to clean your blender.
Pineapple Matcha Smoothie
Ingredients
- 1/2 cup baby kale leaves, packed
- 1/2 cup pineapple chunks
- 1/2 cup vanilla Greek yogurt (about one 5.3-oz cup)
- 1 tbsp ground flaxseed
- 1/2 tsp matcha green tea powder
- Ice (about 3-4 cubes)
- Your favorite milk/non-dairy milk, if desired to thin
Instructions
- Add all ingredients to a blender and process until smooth and creamy, adding a splash of milk/non-dairy milk if you like to thin it to your desired consistency.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Amy says
Not sure how this is a smoothie? My awesome Ninja isn’t liking how there is no liquid? Am I missing something?
Alyssa says
Hi Amy, I’m sorry you had trouble with this recipe. It’s definitely a thick smoothie but I haven’t had issues when it comes to blending it up, though I know all blenders may be different. Hopefully you were able to add a splash of liquid to thin it out — I will add a note to the recipe card in case others have the same issue.
Golda says
Can i use lettuce instead of kale?
Alyssa says
I think that would work just fine.