Top Chef All-Star Gregory Gourdet’s spicy pineapple smoothie is the refreshingly zingy and healthy tropical treat you’ll be blending up all summer long! 

A hand is holding a glass straw that is in a clear glass filled with spicy pineapple turmeric smoothie. The red banner at the bottom says paleo, vegan, gluten-free

I absolutely adore this vibrant, vitamin C-packed smoothie from my pal GG’s debut cookbook, Everyone’s Table. Think you’ve tried every version of pineapple smoothie? Think again!

I would’ve never thought to add Thai chili peppers to a pineapple smoothie, but that’s why GG’s a Top Chef All-Star and I’m not. This deliciously inventive smoothie perfectly balances the sweet, tang, and spice—it’s like an alcohol-free piña colada with attitude!

An overhead shot of two clear glasses filled with spicy turmeric smoothie. The cups are garnished with a <span data-mce-type=[ineapple wedge and there are glass straws in the cups.” width=”800″ height=”1200″ />


  • Pineapple chunks: Either fresh or frozen pineapple works in this smoothie! I personally prefer to use frozen pineapple because that means I don’t need to cut it up and it makes the drink extra frosty!
  • Orange juice: The tartness of orange juice balances the sweetness of the pineapple and banana. If you don’t have orange juice, pineapple juice would be your next best bet.
  • Full-fat canned coconut milk: My favorite brands are Aroy-D or Whole365—the higher-quality and creamier the coconut milk, the tastier the smoothie!
  • Fresh turmeric: I love making this smoothie with fresh turmeric, but ground turmeric will also work. You can substitute 1½ teaspoons ground turmeric for the fresh turmeric in this recipe.
  • Ripe banana: It adds body and tropical sweetness to the smoothie! Just like the pineapple chunks, frozen banana works great as well.
  • Medjool date: For added sweetness—you can leave it out if your pineapple is super ripe and sweet.
  • Thai chili pepper: Just a little bit adds the spicy kick that elevates this pineapple smoothie to Top Chef status. If you don’t have Thai chili pepper, you can substitute your favorite spicy chili pepper or a pinch of crushed red pepper flakes.
  • Ice cubes: If a smoothie isn’t thick and frosty, it’s not worth drinking!


  • All of my recommended kitchen tools are listed here.

How to make this spicy pineapple smoothie

Combine everything but the ice in a blender.

An Asian woman in glasses is adding chopped Thai Chili peppers to a Vitamix filled with ingredients for a spicy pineapple turmeric smoothie.

Add the ice…

A smiling Asian woman is adding a cup filled with ice cubes to a Vitamix blender filled with pineapple smoothie ingredients.

…and blend on high speed until as smooth as possible, 1 to 2 minutes.

A smiling Asian woman is blending a pineapple smoothie in a Vitamix.

Divide into two cups and serve right away.

Two glasses of pineapple smoothie in clear glasses are being held by hands. There is a black backdrop and tabletop.

More delicious recipes from Gregory Gourdet

If you haven’t ordered GG’s fabulous cookbook, what are you waiting for? Get it by clicking here.

Also, if you missed my conversation with GG for his Everyone’s Table book launch event with Powell’s Books, you can watch it here.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Spicy Pineapple Turmeric Smoothie

4.84 from 12 votes
Prep Time5 minutes
Cook Time5 minutes
Servings 2
Top Chef All-Star Gregory Gourdet’s spicy pineapple smoothie is the refreshingly zingy and healthy tropical treat you’ll be blending up all summer long! 


  • 2 cups pineapple chunks about 1-inch
  • ½ cup orange juice
  • ¼ cup full fat coconut milk well shaken
  • inch fresh turmeric peeled and thinly sliced against the grain (or 1½ teaspoons ground turmeric)
  • ½ medium ripe banana
  • 1 Medjool date pitted
  • ¼ Thai chili pepper or a pinch of crushed red pepper flakes
  • 1 cup ice cubes
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  • Combine everything but the ice in the belnder.
  • Plop in the ice. Put on the lid and blend on high speed untl as smooth as possible, about 1 to 2 minutes.
  • Divide into two cups and serve right away.



Recipe adapted slightly with permission from Everyone’s Table by Gregory Gourdet, copyright © 2021. Published by Harper Wave, an imprint of HarperCollins Publishers.


Calories: 290kcal | Carbohydrates: 60g | Protein: 3g | Fat: 7g | Fiber: 5g | Sugar: 51g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating


  1. 5 stars
    I just made this with a few modifications (frozen pineapple + banana, a peeled orange instead of juice, forgot the pitted date) and it’s AMAZING. You had me at “turmeric” and “spicy.” 🙂 You could even put this in a container in the freezer and serve it as ice cream.

  2. 5 stars
    I’m looking for pineapple smoothie mix with what. I found the recipe at your blog.

    Thank you so much for sharing this great pineapple smoothie 🙂