If you enjoy smoothies for a healthy meal or snack, I’ve got a real treat for you! Get your caffeine and breakfast all at once with this healthy, energizing pineapple matcha smoothie recipe.
This might seem silly, but I’m often bad at feeding myself on recipe development days. If I’m preparing nothing but desserts and don’t have something quick ready to go, it’s cupcakes for lunch.
I’ve been trying to get better about meal planning, but it’s just not something I’m great at. So I recently tried a healthy delivery service called Daily Harvest after seeing a YouTuber review their products. (Side note- Daily Harvest has no idea who I am and didn’t pay for this post).
It’s good stuff. While I don’t use them everyday due to the price tag, I really enjoy most of the products for a quick meal or snack while I’m working.
Their pineapple matcha smoothie was the first drink I tried, and it’s my favorite. This is my attempt to recreate it from scratch, and I think I nailed it. Now I can make it at home at a more realistic price point for my budget.
This smoothie is refreshing and light, with a hint of coconut and lots of bright citrus. It’s very filling, not too caloric or fattening, and I even get a hit of caffeine.
Pineapple Matcha Smoothie Ingredients
For this matcha smoothie recipe, you’ll need the following:
- Pineapple (fresh or canned)
- Pineapple juice (if using fresh)
- Baby spinach
- Matcha powder
- Lime juice
- Milk of your choice (dairy, non-dairy, etc)
Optional Smoothie Ingredients
- Coconut oil
- Coconut butter
How to Make a Pineapple Matcha Smoothie
Are smoothies ever complicated? This is a very straightforward recipe with plenty of room for tweaking to your preferences.
Step 1: Add (most) ingredients to the blender
Don’t add all of the milk at first. Start with half so you have room to adjust the texture.
Step 2: Puree until smooth.
You can add ice for frothiness, and additional milk if you prefer to thin out the smoothie.
What is Matcha?
Matcha is finely a ground powder of specifically grown and processed green tea leaves. Because matcha is in powder form, it’s consumed differently from tea leaves and bags. Instead of steeping, it’s typically combined with water or milk.
In my opinion, the taste is very different from what you find in green tea bags. For a more detailed overview of matcha, check out this article from Eater.
You can often find two different varieties of matcha: ceremonial and culinary. Culinary matcha is great for baking- it’s what I used in my bittersweet brownies with matcha frosting.
Ceremonial matcha is pricier, but it’s much smoother and less bitter, making it ideal for drinking. It’s kind of like the difference between coffee from a cafe vs. a cheaper coffee you’d get out of a drip machine.
While you can use either type of matcha in this smoothie, I prefer using ceremonial matcha since it’s what I already have in the pantry. It’s so good; I often make myself a matcha latte in place of coffee for a mild afternoon pick-me-up, so it doesn’t go to waste!
Where To Buy Matcha
You can find both culinary and ceremonial matcha online and in some higher end grocery stores. Two brands I can personally vouch for are Matcha Moon Pure Zen (ceremonial) and Jade Leaf Matcha Powder (culinary grade).
More Smoothie Recipes
Pineapple Matcha Smoothie
- 1/2 cup fresh or canned pineapple in juice (8-ounce can; see notes)
- 1/4 cup 100% pineapple juice (see notes)
- 1 cup baby spinach
- 1/2 - 1 teaspoon matcha powder, or to taste (I used 1 teaspoon)
- 1 teaspoon coconut oil, melted and cooled (optional)
- 2 teaspoons fresh squeezed lime juice
- 1 tablespoon coconut butter, melted and cooled (optional)
- 1/4 - 1/2 cup oat milk, or dairy/non-dairy milk of choice
- A handful of ice cubes for frothiness (optional)
- Place the pineapple, juice, spinach, matcha, coconut oil, lime juice, coconut butter (if using), 1/4 cup milk, and ice in a blender.
- Turn on low speed to chop the pineapple and spinach, then very slowly increase the speed until you have a smooth funnel of ingredients on high speed. Puree until smooth. If you want to thin out the smoothie, add an additional 1/4 cup milk.
- Serve immediately.
If using canned pineapple, add approximately 1/4 cup juice from the can (which should basically be all the juice from an 8-ounce can). If using fresh pineapple, you’ll want to add 1/4 cup 100% pineapple juice.
You don’t need to add the coconut butter, but it adds a rich, sweet coconut flavor that makes this more of a pineapple coconut matcha smoothie. I highly recommend! Make sure it’s melted before adding or you’ll wind up with little bits of coconut butter swimming in the smoothie. If you want to cut back on the fat/calories a bit, you can use ONLY the coconut butter, omitting the oil.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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