I combined pineapple, turmeric, and protein into a Protein Pineapple Turmeric Smoothie that reimagines the familiar Turmeric Smoothie with a surprising nutritional twist.
I made this Protein Pineapple Turmeric Smoothie 2 because I wanted something that wakes up my mouth and still counts as a health move. Ripe pineapple chunks give it a sharp sweet edge and a peek of tropical chaos, while turmeric adds that golden, slightly mustardy note that surprises you.
I like that it reads like a Turmeric Smoothie but doesn’t feel medicinal, and it’s the sort of thing I’d drop into my Anti Inflammation Recipes folder when I’m being serious about feeling better. It’s weirdly fun, kind of bold, and makes mornings less boring.
Ingredients
- Bright, sweet and tangy, rich in vitamin C and bromelain, helps digestion.
- Creamy, natural sweetness, adds carbs and potassium, great for texture and energy.
- Gives a protein boost, builds muscle, keeps you full longer, flavors the smoothie.
- Earthy, mildly bitter, anti inflammatory curcumin benefits, needs black pepper for absorption.
- Thick and creamy, adds protein and calcium, tangy notes, makes smoothie richer.
- Tiny fiber bombs, add omega 3s, make it filling and slightly gel like.
- Light, low calorie base, keeps things dairy light, subtly nutty and smooth.
Ingredient Quantities
- 1 cup fresh or frozen pineapple chunks (about 150 g)
- 1 medium ripe banana, fresh or frozen
- 1 scoop (≈30 g) vanilla protein powder, whey or plant based
- 1/2 tsp ground turmeric or 1 tbsp fresh grated turmeric root
- 1/2 tsp fresh grated ginger or 1/4 tsp ground ginger
- 1 cup unsweetened almond milk (or any milk you like)
- 1/2 cup plain Greek yogurt for creaminess (optional but nice)
- 1 tsp honey or maple syrup, more if you like it sweeter
- 1/2 tsp freshly squeezed lemon juice (or lime)
- Pinch of black pepper to help turmeric absorb
- 1 tbsp chia seeds or ground flaxseed for fiber
- 1/2 cup ice or 4 ice cubes, if using fresh fruit
How to Make this
1. Prep your stuff: if using fresh pineapple cut into chunks (about 150 g), peel the banana, scoop the protein powder, decide whether to use 1/2 tsp ground turmeric or 1 tbsp grated fresh turmeric and whether to use 1/2 tsp fresh grated ginger or 1/4 tsp ground ginger, measure 1 cup almond milk, 1/2 cup Greek yogurt (optional), 1 tsp honey or maple syrup, 1/2 tsp lemon juice, a pinch of black pepper, 1 tbsp chia or ground flax, and 1/2 cup ice if your fruit is fresh.
2. Pour the 1 cup almond milk (and the 1/2 cup Greek yogurt if using) into the blender first so the blades get lubricated and nothing sticks.
3. Add the pineapple chunks and the banana next, then the scoop of vanilla protein powder.
4. Add the turmeric and ginger (use fresh grated if you want brighter flavor), the 1 tsp honey or maple syrup, 1/2 tsp lemon juice, and the pinch of black pepper to help the turmeric absorb.
5. Sprinkle in the 1 tbsp chia seeds or ground flax, and add the ice if you used fresh fruit.
6. Start the blender on low for a few seconds to combine, then ramp up to high and blend for 30 to 60 seconds until smooth and creamy. Pause and stir or tap the blender jar if bits get stuck.
7. Check the texture and taste: if it’s too thick add a little more almond milk, if too thin add a few ice cubes or more yogurt; if it needs sweetness add a touch more honey or maple.
8. If you used fresh turmeric you might notice fibrous bits, you can strain it for super smoothness but honestly the fiber is good so i usually skip straining.
9. Pour into a glass, garnish with a pineapple chunk or a sprinkle of chia, and enjoy right away for best flavor and nutrient punch.
10. Rinse your blender straight away with warm soapy water, turmeric will stain if you let it sit so don’t wait.
Equipment Needed
1. Blender, preferably a high speed one so pineapple and ice get smooth
2. Cutting board for chopping the pineapple and trimming turmeric/ginger
3. Sharp knife, medium size for easy slicing
4. Microplane or box grater for fresh turmeric and ginger, makes life easier
5. Measuring cup and measuring spoons for the almond milk, honey, turmeric etc
6. Spoon or rubber spatula to scrape the jar and scoop yogurt or protein powder
7. Fine mesh strainer (optional) if you want to remove fibrous turmeric bits
8. Glass or to-go bottle to pour and drink right away
FAQ
Protein Pineapple Turmeric Smoothie Recipe Substitutions and Variations
- Banana: swap for 1/2 ripe avocado for creaminess (less sweet, add a tsp maple if you want it sweeter), or 1/2 cup frozen mango to keep the tropical vibe.
- Vanilla protein powder: use 1/2 cup Greek yogurt or 1/2 cup silken tofu plus 1 tsp vanilla extract if you dont have powder, or plain whey/pea protein with a dash of vanilla.
- Unsweetened almond milk: try oat milk for extra creaminess, light coconut milk for a richer tropical note, or cow’s milk for more protein and calcium.
- Plain Greek yogurt: replace with silken tofu or plain coconut yogurt for a dairy free version, or skip it and add an extra scoop of protein plus 1/4 cup more milk if you prefer a thinner smoothie.
Pro Tips
1. Put the milk and yogurt in the blender first so the blades dont just grind up chunks and get stuck, then add fruit and powders. Start the blender on low for a few seconds before cranking it up to high so it blends smoother and you wont get big bits stuck under the lid.
2. Use frozen pineapple or banana instead of ice for a creamier, less watered down texture, or leave the banana fresh and add a couple ice cubes if you want it lighter. If you dont like tiny fibrous bits from fresh turmeric, grate it into a fine pulp then press it through a small sieve or blend it longer, but honestly the fiber is good for you.
3. Toasty flavor trick: fresh grated ginger and turmeric give way more brightness than ground, but add only a little at first then taste, fresh can be intense. Always add the tiny pinch of black pepper with the turmeric, it really helps your body absorb the good stuff.
4. For texture and timing: mix chia or ground flax with a splash of milk for 5 minutes before blending if you hate chewiness, or toss them in whole if you like the crunch. Rinse your blender right away with warm soapy water or it will stain from the turmeric, you will thank me later.
Protein Pineapple Turmeric Smoothie Recipe
I combined pineapple, turmeric, and protein into a Protein Pineapple Turmeric Smoothie that reimagines the familiar Turmeric Smoothie with a surprising nutritional twist.
1
servings
520
kcal
Equipment: 1. Blender, preferably a high speed one so pineapple and ice get smooth
2. Cutting board for chopping the pineapple and trimming turmeric/ginger
3. Sharp knife, medium size for easy slicing
4. Microplane or box grater for fresh turmeric and ginger, makes life easier
5. Measuring cup and measuring spoons for the almond milk, honey, turmeric etc
6. Spoon or rubber spatula to scrape the jar and scoop yogurt or protein powder
7. Fine mesh strainer (optional) if you want to remove fibrous turmeric bits
8. Glass or to-go bottle to pour and drink right away
Ingredients
1 cup fresh or frozen pineapple chunks (about 150 g)
1 medium ripe banana, fresh or frozen
1 scoop (≈30 g) vanilla protein powder, whey or plant based
1/2 tsp ground turmeric or 1 tbsp fresh grated turmeric root
1/2 tsp fresh grated ginger or 1/4 tsp ground ginger
1 cup unsweetened almond milk (or any milk you like)
1/2 cup plain Greek yogurt for creaminess (optional but nice)
1 tsp honey or maple syrup, more if you like it sweeter
1/2 tsp freshly squeezed lemon juice (or lime)
Pinch of black pepper to help turmeric absorb
1 tbsp chia seeds or ground flaxseed for fiber
1/2 cup ice or 4 ice cubes, if using fresh fruit
Directions
- Prep your stuff: if using fresh pineapple cut into chunks (about 150 g), peel the banana, scoop the protein powder, decide whether to use 1/2 tsp ground turmeric or 1 tbsp grated fresh turmeric and whether to use 1/2 tsp fresh grated ginger or 1/4 tsp ground ginger, measure 1 cup almond milk, 1/2 cup Greek yogurt (optional), 1 tsp honey or maple syrup, 1/2 tsp lemon juice, a pinch of black pepper, 1 tbsp chia or ground flax, and 1/2 cup ice if your fruit is fresh.
- Pour the 1 cup almond milk (and the 1/2 cup Greek yogurt if using) into the blender first so the blades get lubricated and nothing sticks.
- Add the pineapple chunks and the banana next, then the scoop of vanilla protein powder.
- Add the turmeric and ginger (use fresh grated if you want brighter flavor), the 1 tsp honey or maple syrup, 1/2 tsp lemon juice, and the pinch of black pepper to help the turmeric absorb.
- Sprinkle in the 1 tbsp chia seeds or ground flax, and add the ice if you used fresh fruit.
- Start the blender on low for a few seconds to combine, then ramp up to high and blend for 30 to 60 seconds until smooth and creamy. Pause and stir or tap the blender jar if bits get stuck.
- Check the texture and taste: if it’s too thick add a little more almond milk, if too thin add a few ice cubes or more yogurt; if it needs sweetness add a touch more honey or maple.
- If you used fresh turmeric you might notice fibrous bits, you can strain it for super smoothness but honestly the fiber is good so i usually skip straining.
- Pour into a glass, garnish with a pineapple chunk or a sprinkle of chia, and enjoy right away for best flavor and nutrient punch.
- Rinse your blender straight away with warm soapy water, turmeric will stain if you let it sit so don't wait.
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: 680g
- Total number of serves: 1
- Calories: 520kcal
- Fat: 11.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 1g
- Cholesterol: 25mg
- Sodium: 340mg
- Potassium: 1310mg
- Carbohydrates: 68g
- Fiber: 10g
- Sugar: 42g
- Protein: 36g
- Vitamin A: 200IU
- Vitamin C: 83mg
- Calcium: 790mg
- Iron: 3.8mg
