If using fresh pineapple, core and chop to yield about 1 cup. Pit cherries if not already pitted. Peel and roughly chop the banana so it blends evenly.

Add chopped pineapple, chopped banana, and pitted cherries to the blender jar.

Pour in 1 cup unsweetened almond milk and add 2 tablespoons plain Greek yogurt if using for extra creaminess and protein.

Boosters & Texture

Add 1 tablespoon chia seeds for omega-3, fiber, and texture.

If you want it sweeter, add 1 teaspoon honey or maple syrup. If you prefer a colder/thicker smoothie (or are using fresh rather than frozen fruit), add 4 ice cubes.

Secure the blender lid and blend on high until completely smooth, about 45–60 seconds. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds to fully incorporate the chia seeds.

Check consistency. If too thick, add 2 tablespoons (30 ml) more almond milk at a time and pulse until desired pourable thickness is reached. If too thin, add a few more ice cubes or 1/4 banana and blend briefly.

Serve & Garnish

Pour the smoothie into a 16–20 oz glass. Sprinkle an extra 1 teaspoon of chia seeds on top.

Garnish with a pineapple wedge and a fresh cherry on the rim if desired.

Serve immediately for best texture and flavor.