Green Pineapple Smoothie

You’ll see the kale — which your body will love — but what you’ll taste is pineapple and banana. Want it even frostier? Add a couple of ice cubes to the blender. 

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Hands-on time: 20   |    Total time: 20   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed) 
Measuring cup
Measuring spoons
Blender (adult needed) 


1 cup plain yogurt or almond milk
2 overripe bananas, peeled, sliced, and (ideally) frozen
2 cup pineapple chunks (fresh, frozen, or unsweetened canned)
1 cup kale leaves with their thick stems removed, or spinach leaves, washed well
1 tablespoon fresh lemon juice
pinch of salt
2 ice cubes (if your bananas weren’t frozen)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn on the blender to medium speed and blend until the mixture is smooth, 30-60 seconds. (Add up to 1 cup cold water if the mixture is too thick to blend.)
  3. Divide the smoothie equally between 4 glasses and serve right away, or cover and refrigerate up to 1 hour.


Save the kale stems for a pot of soup! Or chop them up and cook them in a pan with a bit of olive oil, a splash of water, and a chopped garlic clove. When they’re tender, they’ll make a tasty side dish.


To help make smoothies colder and thicker, it’s great to have slices of frozen banana ready to go. It’s easy:

  1. Peel overripe bananas.
  2. Use a butter knife to slice them into thin rounds.
  3. Put the slices in a resealable plastic bag, label the bag with the number of bananas it contains, and freeze until needed.