Tropical Hawaiian Pineapple Smoothie Bowl Recipe

This healthy and easy Hawaiian pineapple smoothie recipe tastes like frozen sunshine served in a pineapple bowl. Add your favorite toppings for a satisfying vegan and gluten-free refresher.

By posting this recipe I am entering a recipe contest sponsored by Mauna Loa and I am eligible to win prizes associated with the contest. I was not compensated for my time.
This post was originally published in 2017 and has been updated.

I may not be in Hawaii yet, but this tropical breakfast transports me there—especially when served in an actual pineapple. If you can’t be sipping a cocktail on the beach, you can at least enjoy a vibrant smoothie bowl out of a hollowed pineapple.

What makes this pineapple smoothie delicious and healthy

• Pineapple
• Banana
• Coconut milk
• Lime juice
• Ice cubes
• Toasted coconut
• Macadamia nuts
• Kiwi

How to make this Pineapple Smoothie Bowl

For a show-stopping presentation, cut a fresh pineapple in half lengthwise and scoop out the flesh with a large spoon, leaving about ½ inch of fruit to help the shell keep its shape. Freeze the scooped pineapple to use in the smoothie later.
To blend, combine 1½ cups frozen pineapple chunks, ½ a banana, 1 cup light coconut milk, 1 teaspoon lime juice, and 4–5 ice cubes in a blender. Blend on high for about a minute, or until completely smooth.

Pour the smoothie evenly into the prepared pineapple halves or into two bowls. Top each portion with a tablespoon of toasted coconut, 2 tablespoons chopped macadamia nuts, ½ kiwi (peeled and chopped), and the remaining ¼ banana sliced for a colorful finish.

Pro Tips

• Keep the smoothie thick so toppings don’t sink — use mostly frozen fruit and minimal liquid.
• If you prefer, skip the toppings and drink it as a regular smoothie.
• Add protein by stirring in a scoop of Greek yogurt or your favorite protein powder.
• To toast coconut quickly: spread unsweetened coconut flakes in a dry skillet over medium heat, stirring constantly until lightly browned. Watch closely to avoid burning.

FAQs

How long does this pineapple smoothie take to make?

Using a fresh pineapple and hollowing it out adds time; expect up to 15 minutes total. If you use frozen pineapple pieces, the recipe takes about 5 minutes from start to finish.

What if the smoothie is too thick or too thin?

If it’s too thick, add coconut milk one tablespoon at a time until pourable. If it’s too thin, thicken it with more frozen pineapple or an extra ½ frozen banana.

Can I use almond milk instead of coconut milk?

Yes—any milk works. Coconut milk provides the creamiest, most tropical flavor, but feel free to substitute based on preference or dietary needs.

Money-Saving Tips

Buy in bulk. Purchasing frozen pineapple or macadamia nuts in larger packages can lower cost per serving—use this only if you’ll use the extras.
Choose store brands. Store-brand coconut milk and other pantry staples are often cheaper without sacrificing taste.

Did you make this recipe? Leave a rating and a comment to let me know how it turned out!

More smoothie recipes

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Wild Blueberry Balsamic Smoothie Bowl
The Poor Girl’s Açai Smoothie Bowl

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Hawaiian Pineapple Smoothie Bowl

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• Author: Emily Cooper, RDN
• Total Time: 15 minutes
• Yield: 2 smoothies