I made an easy one-minute Aloha Tropical Smoothie with just six ingredients, a Strawberry Pineapple Smoothie that reveals a tiny trick I use to keep it bright and simple.
I didn’t expect a two ingredient feeling from a six ingredient list, but this Aloha Tropical Smoothie somehow pulls it off. I toss frozen pineapple chunks and frozen strawberries into the blender, hit go, and it becomes this bright, slightly tangy sip that makes me curious what other fruits could play with it.
It’s the kind of thing I reach for when I want a bold tropical hit that still feels simple, which is why I keep it in my rotation with other Pineapple Strawberry Smoothie Recipes and Easy Smoothie Recipes With Frozen Fruit finds. Try it and see what surprises show up.
Ingredients
- Frozen pineapple chunks: tangy sweetness, vitamin C rich, bromelain enzyme may help digestion, kinda tropical.
- Frozen strawberries: bright berry flavor, fiber and antioxidants, slightly sweet, sometimes a bit tart.
- Banana: creamy texture it’s sweet, offers potassium and carbs for quick energy.
- Canned coconut milk: creamy mouthfeel, adds healthy fats and richness, makes smoothie silkier.
- Pineapple juice: boosts pineapple flavor, adds liquid and natural sugar, helps balance tartness.
- Honey or maple syrup: extra sweetener, small amounts add flavor and carbs, use if wanted.
Ingredient Quantities
- 1 cup frozen pineapple chunks
- 1 cup frozen strawberries
- 1 medium ripe banana, frozen or fresh
- 1/2 cup canned coconut milk (full fat for creaminess)
- 1/2 cup pineapple juice
- 1 tbsp honey or maple syrup
How to Make this
1. Gather everything: 1 cup frozen pineapple, 1 cup frozen strawberries, 1 medium banana (frozen or fresh), 1/2 cup canned coconut milk (full fat if you want it creamy), 1/2 cup pineapple juice, 1 tbsp honey or maple syrup, plus a blender and a measuring cup.
2. Pour the coconut milk and pineapple juice into the blender first, this keeps the blades moving and prevents a jam.
3. Add the honey or maple syrup to the liquids so it mixes evenly, especially if your honey is thick.
4. Break the banana into chunks and drop them in next, frozen banana makes the smoothie thick and creamy but a fresh banana will still work.
5. Add the frozen pineapple chunks and frozen strawberries on top, packing them lightly so the blender can grab them.
6. Secure the lid and start blending on low for 10 seconds then crank to high, or pulse a few times to break up the big chunks first.
7. Stop and scrape down the sides with a spatula if needed then blend again until smooth, should take about 30 to 45 seconds total depending on your blender.
8. Check texture and sweetness: if it’s too thick add pineapple juice by the tablespoon until you like it, if too thin add a few more frozen pieces; add a little more honey or maple syrup if you want it sweeter.
9. Pour into a glass and enjoy right away for best flavor and color, it wont taste as fresh if it sits. Clean the blender soon after so the coconut and fruit dont stick.
Equipment Needed
You’ll need these:
1. Blender with lid (high speed is best)
2. 1 cup measuring cup
3. 1 tablespoon measuring spoon or set of measuring spoons
4. rubber spatula for scraping the sides
5. Chef’s knife
6. Cutting board
7. Can opener for the coconut milk
8. Tall glass or serving cup to pour into
FAQ
Aloha Tropical Smoothie Recipe Substitutions and Variations
- Frozen pineapple chunks: swap 1 cup frozen mango chunks, 1:1, gives a sweeter, silkier texture and still feels tropical, works great if you want less tartness.
- Frozen strawberries: replace with 1 cup frozen peaches or mixed berries, peaches mellow the tartness while mixed berries add complexity, you might need a touch more sweetener with raspberries.
- 1/2 cup canned coconut milk (full fat): use 1/2 cup Greek yogurt for creaminess and extra protein, or 1/2 cup almond or oat milk plus 2 tbsp shredded coconut for a lighter dairy free option.
- 1 tbsp honey or maple syrup: swap with 1 pitted Medjool date (blend well) or 1 tbsp agave nectar, dates add a caramel depth while agave keeps it vegan and smooth.
Pro Tips
1) Pour the coconut milk and pineapple juice into the blender first and mix the honey into those liquids before you add fruit, this keeps the blades moving so the frozen stuff wont jam and the sweetener blends evenly. Trust me, nobody wants to be scraping frozen chunks out.
2) Freeze the banana in chunks, not one big frozen ball, it blends way easier and gives a creamier texture. If you only have a fresh banana add a couple ice cubes or a few more frozen pineapple chunks to keep it thick. Want ultra creamy? use full fat coconut milk or a spoon of yogurt.
3) Start blending on low or pulse a few times to break big pieces up, then go high. Stop once or twice to scrape the sides with a spatula, then finish blending. If it gets too thick add pineapple juice slowly by the tablespoon so you dont overshoot and make it too thin.
4) Taste before you pour, warm thick honey a few seconds in the microwave or stir it into a little juice so it mixes better, add sweetener a bit at a time. And clean the blender right away by filling it halfway with warm water and a drop of soap then blending for 10 seconds, way easier than scrubbing dried-on coconut.
Aloha Tropical Smoothie Recipe
I made an easy one-minute Aloha Tropical Smoothie with just six ingredients, a Strawberry Pineapple Smoothie that reveals a tiny trick I use to keep it bright and simple.
2
servings
317
kcal
Equipment: You’ll need these:
1. Blender with lid (high speed is best)
2. 1 cup measuring cup
3. 1 tablespoon measuring spoon or set of measuring spoons
4. rubber spatula for scraping the sides
5. Chef’s knife
6. Cutting board
7. Can opener for the coconut milk
8. Tall glass or serving cup to pour into
Ingredients
-
1 cup frozen pineapple chunks
-
1 cup frozen strawberries
-
1 medium ripe banana, frozen or fresh
-
1/2 cup canned coconut milk (full fat for creaminess)
-
1/2 cup pineapple juice
-
1 tbsp honey or maple syrup
Directions
- Gather everything: 1 cup frozen pineapple, 1 cup frozen strawberries, 1 medium banana (frozen or fresh), 1/2 cup canned coconut milk (full fat if you want it creamy), 1/2 cup pineapple juice, 1 tbsp honey or maple syrup, plus a blender and a measuring cup.
- Pour the coconut milk and pineapple juice into the blender first, this keeps the blades moving and prevents a jam.
- Add the honey or maple syrup to the liquids so it mixes evenly, especially if your honey is thick.
- Break the banana into chunks and drop them in next, frozen banana makes the smoothie thick and creamy but a fresh banana will still work.
- Add the frozen pineapple chunks and frozen strawberries on top, packing them lightly so the blender can grab them.
- Secure the lid and start blending on low for 10 seconds then crank to high, or pulse a few times to break up the big chunks first.
- Stop and scrape down the sides with a spatula if needed then blend again until smooth, should take about 30 to 45 seconds total depending on your blender.
- Check texture and sweetness: if it’s too thick add pineapple juice by the tablespoon until you like it, if too thin add a few more frozen pieces; add a little more honey or maple syrup if you want it sweeter.
- Pour into a glass and enjoy right away for best flavor and color, it wont taste as fresh if it sits. Clean the blender soon after so the coconut and fruit dont stick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 342g
- Total number of serves: 2
- Calories: 317kcal
- Fat: 15.1g
- Saturated Fat: 12.6g
- Trans Fat: 0g
- Polyunsaturated: 0.4g
- Monounsaturated: 0.95g
- Cholesterol: 0mg
- Sodium: 12mg
- Potassium: 600mg
- Carbohydrates: 56.8g
- Fiber: 4.1g
- Sugar: 30.3g
- Protein: 3.1g
- Vitamin A: 125IU
- Vitamin C: 92.9mg
- Calcium: 44mg
- Iron: 2.15mg