If not using pre-cut pineapple, remove skin and core a fresh pineapple and cut into chunks until you have 2 cups. Peel the banana and break into pieces so it blends evenly.

Place the pineapple chunks and banana into the blender pitcher.

Add the Greek yogurt and unsweetened coconut milk to the blender with the fruit.

Add the honey or maple syrup, lime juice, vanilla extract, and a pinch of salt to balance sweetness.

Add-ins & Ice

Add the ice cubes to the blender. If you prefer a thicker smoothie, add up to 1/2 cup more ice; for a thinner pour, reduce to 1/2 cup or omit.

Secure the blender lid and start blending on low speed for 10–15 seconds to break up larger pieces, then increase to high and blend for 30–45 seconds until the mixture is smooth and creamy. Stop and scrape down the sides once if needed, then blend another 10–15 seconds.

Taste and adjust: if it needs more sweetness, add an additional 1 tsp honey/maple and blend briefly. If too thick, add 2–4 tbs coconut milk and blend to combine.

Pour the smoothie into two tall glasses.

Garnish each glass with a sprinkle of shredded coconut and a pineapple wedge on the rim if using.

Serve immediately while cold.