Pineapple Spinach Soy Smoothie

• 250 g (about 1 cup) chilled unsweetened soy milk — Unsweetened soy milk
• 105 g fresh pineapple flesh, cut into chunks — Fresh pineapple
• 30 g (about 1 packed cup) baby spinach, washed and dried — Raw baby spinach
• 10 g (about 1 tbsp) chia seeds — Chia seeds

Method

1. 1Prepare and measureWash the pineapple before cutting, remove the peel, eyes, and tough core.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut and weigh 105 g fleshCut and weigh 105 g flesh, then rinse the spinach and spin or blot it dry before measuring the soy milk and chia.2 minLook for: The pineapple is peeled and core-free, and the spinach is clean and dry with no wilted leaves or pooling wash water.Safety: Wash produce immediately before use, discard damaged pieces, keep unsweetened soy milk at 40°F or colder, and keep the blender unplugged while loading near the blade.
3. 3Blend until smoothAdd 250 g (about 1 cup) chilled unsweetened soy milk to the blender first, followed by 105 g fresh pineapple flesh, cut into chunks; 30 g (about 1 packed cup) baby spinach, washed and dried.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Continue blend until smooth10 g (about 1 tbsp) chia seeds. Secure the lid, blend on low for 15 seconds, then on high for 60 seconds. Stop and unplug before scraping if any ingredient clings to the jar, then blend for 15 seconds more.1 min 30 secLook for: The finished drink is a fresh green pineapple-spinach soy smoothie with a light, creamy, pourable body, with no pineapple pieces, spinach fragments, or chia clumps.Safety: Keep one hand on the secured lid and never insert utensils near moving blades. Contains soy; check packaged ingredients for cross-contact.
5. 5Rest and serve the full portionRest the closed blender for 90 seconds so seeds hydrate, pulse for 10 seconds.1 min 40 secLook for: The mixture is evenly processed and ready for the next action.
6. 6Pour the complete batch into one 350 ml glassPour the complete batch into one 350 ml glass without straining.Look for: One cohesive, pourable serving fills the glass and no dense layer remains in the blender jar.Safety: Serve promptly or seal and refrigerate within 2 hours; do not leave the smoothie at room temperature while saving it for later.