Pineapple Kale Smoothie

updated Aug 25, 2020

Freezer-friendly green smoothie packs you can prep on the weekend and make all throughout the week.


Makes2 cups

Prep10 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

For anyone looking to up their intake of leafy greens, this green smoothie is a great place to start. I like to think of it as an easy-to-memorize formula: 1 banana + 1 cup chopped kale + 1 cup pineapple chunks + 2 tablespoons chia seeds + 1/2 cup almond milk = the perfect breakfast smoothie that’s filling, fresh, and just sweet enough.

To save you time in the mornings, prep and combine all the ingredients ahead of time and store them in the freezer. That way all you have to do is blend ’em up with the milk for the easiest green smoothie.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

What Type of Kale Is Best for Smoothies?

There are two main varieties of kale available in most grocery stores: the curly kind and the broader flat-leaf variety. Curly kale is lighter in color and has frilly edges. The flat-leaf kind — also called Lacinato, Tuscan, dinosaur, or black kale — is darker in color, more tender, and has slightly thinner leaves, making it ideal for most cooking applications.

While both varieties can be used in this smoothie interchangeably, I find that buying a big bag of pre-cut curly kale in the salad section to be the easiest option. This way, if you’re prepping multiple smoothie packs at once, you can add the leaves directly to your bags without having to stem and chop them.

Read more: What’s the Difference Between Curly, Tuscan, and Russian Red Kale?

Pineapple Kale Smoothie

Freezer-friendly green smoothie packs you can prep on the weekend and make all throughout the week.

Prep time 10 minutes

Makes2 cups


Nutritional Info


  • 1

    medium banana

  • 1/4 bunch

    kale, or 1 cup chopped kale leaves

  • 1 cup

    fresh or frozen pineapple chunks

  • 2 tablespoons

    chia seeds, plus more for garnish

  • 1/2 cup

    unsweetened almond milk, plus more as needed


  1. Prep the following, placing them in a quart sized zip-top bag: Peel and slice 1 medium banana. Remove the stems from 1/4 bunch kale and coarsely chop the leaves (about 1 cup). Add 1 cup pineapple chunks and 2 tablespoons chia seeds. Seal the bag and freeze until solid, at least 2 hours and up to 3 months.

  2. When ready to eat, transfer the frozen ingredients into a blender and add 1/2 cup unsweetened almond milk. (If the frozen fruit has stuck together, lightly hit it against the counter while still in the bag to break it up before adding it to the blender.)

  3. Blend on high speed until very smooth, 30 to 60 seconds, adding more almond milk if needed to thin it out. Pour into a tall glass and garnish with chia seeds, if desired. Serve immediately.

Recipe Notes

Make ahead: Smoothie packs can be stored in the freezer for up to 3 months.