Cherry Pineapple Smoothie Without Yogurt (No Banana)
A bright, fruity, and dairy-free smoothie featuring sweet cherries and tropical pineapple blended with almond milk and chia seeds for a refreshing treat.
I first tried this cherry pineapple smoothie on a hot afternoon when I wanted something bright, fruity, and dairy-free — no yogurt, no banana, just pure fruity refreshment. It’s the kind of smoothie that wakes you up: sweet cherries, tropical pineapple, a nutty backdrop from almond milk, and a little chia for texture and fiber. If you like fast, clean smoothies that still feel indulgent, this one hits the spot. For a different cherry dessert inspiration while you sip, check out this cherry-pineapple dump cake.
Why you’ll love this dish
This smoothie is quick, naturally sweet, and dairy-free—perfect for mornings, post-workout fuel, or a summer pick-me-up. It’s also kid-friendly and very adaptable: swap the milk, skip the sweeteners, or boost protein as needed. Because it uses fresh cherries plus frozen pineapple, you get both immediate flavor and icy texture without relying on banana or yogurt to thicken it.
Benefits at a glance:
- Ready in 5 minutes with minimal cleanup.
- Naturally sweet — no added sugar required.
- Vegan and allergy-friendly when you use plant-based milk.
- Portable in a travel cup for busy mornings.
Step-by-step overview
This recipe follows three simple stages: prepare fruit, blend with chia and milk, and serve immediately. First pit the cherries and measure the pineapple. Next, add everything to a high-speed or regular blender and process until smooth. Finally, pour, garnish, and drink right away for best texture.
What you’ll need
- 1 cup fresh sweet cherries, pitted
- 1 cup frozen pineapple chunks
- 1 tablespoon chia seeds (see notes for substitutions)
- 3/4 cup almond milk (or any dairy-free milk)
Ingredient notes and substitutions:
- Fresh cherries: Bing or other sweet varieties work best for flavor. If cherries aren’t in season, use frozen cherries (thaw slightly) and reduce the frozen pineapple to 3/4 cup to avoid over-thickening.
- Pineapple: Frozen chunks give body and chill. Fresh pineapple works but add a couple of ice cubes.
- Chia seeds: They add thickness and fiber. Substitute with 1 tablespoon ground flaxseed or 1 scoop collagen/plant protein powder if you want extra protein.
- Almond milk: Use soy, oat, or coconut milk depending on taste and dietary needs. Coconut milk will add more tropical richness.
Step-by-step instructions
- Wash and pit the cherries. If they’re especially large, halve them.
- Add the pitted cherries and frozen pineapple chunks to the blender.
- Sprinkle in 1 tablespoon of chia seeds.
- Pour 3/4 cup almond milk over the fruit.
- Blend on high until fully smooth and creamy. Pause and scrape the sides if needed; blend again for an extra-silky finish.
- Taste and adjust: add a splash more milk if it’s too thick, or a teaspoon of maple syrup if you prefer sweeter.
- Pour into a chilled glass. Garnish with a whole cherry or a pineapple wedge. Serve immediately.
01Ingredients
Fruits
Other Ingredients
02Method
- Preparation
- Blending
- Serving
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0 OF 7 DONE03Recipe notes
- 01Best enjoyed immediately for optimal texture. Store in an airtight container for up to 24 hours, but expect some thickening due to the chia. Can freeze for up to 3 months.
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Best ways to enjoy it
Pair this smoothie with light breakfasts like whole-grain toast, a nut butter parfait, or a small bowl of granola. It’s also a refreshing palate cleanser between heavy dishes or a nice mid-afternoon snack. For brunch, serve alongside savory avocado toast or an egg white frittata to balance the sweetness. A bamboo skewer of alternating cherries and pineapple chunks makes a pretty garnish for guests.
For a fun dessert pairing, consider serving it next to a delicate cookie like these cherry blossom cookies.
How to store & freeze
Best: Drink immediately. Texture and flavor are brightest right after blending.
Refrigerating: Store in an airtight container for up to 24 hours. Expect some separation; shake or re-blend briefly before drinking. Because of the chia, texture will thicken over time.
Freezing: Pour into ice cube trays and freeze for up to 3 months. Re-blend frozen cubes with a splash of almond milk until smooth.
Food safety tip: keep at or below 40°F (4°C) in the fridge and discard if left at room temperature for more than 2 hours.
Creative twists
- Tropical green: add a handful of baby spinach or kale for a green version (taste won’t be grassy thanks to the pineapple).
- Berry swap: replace pineapple with frozen mango for a creamier tropical note.
- Creamier, still dairy-free: use canned full-fat coconut milk (use less to avoid overpowering coconut flavor).
- Spiced: add a pinch of cinnamon or a drop of vanilla extract to round out the fruity acids.
- Extra cherry version: blend with a splash of cherry syrup for a brunch treat.
Common questions
Can I make this without chia seeds?
A: Yes—substitute 1 tablespoon ground flaxseed, 1 tablespoon hemp seeds, or omit entirely. Without chia, the texture will be a bit looser.
Will it be sweet enough without added sugar?
A: Fresh sweet cherries and frozen pineapple usually provide plenty of natural sweetness. If you prefer sweeter drinks, stir in 1 teaspoon maple syrup, honey (if not vegan), or a pitted medjool date before blending.
Can I use canned pineapple?
A: You can, but canned pineapple is softer and often packed in syrup. Drain well and add ice cubes to chill. Reduce additional sweeteners if you use syrup-packed pineapple.
Is this safe for kids and pregnant people?
A: Yes—ingredients are generally safe. Wash fruit thoroughly, and if adding supplements (like protein powders), check labels for suitability.
How long does it take to prepare?
A: About 5–8 minutes total: 2–3 minutes prep and 1–2 minutes to blend.
Conclusion
If you want another version of this combo to compare textures and flavors, see this take on a Cherry Pineapple Smoothie Without Yogurt (No Banana) – Go Eat. If you want something similar, my Cherry Pineapple Dump Cake is worth a try.
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