This pineapple chia seed pudding is an easy, delicious and quick option for a sweet breakfast or healthy dessert! This recipe combines the tropical sweetness of pineapple with creamy chia seeds to create a pudding that is perfect for any time of the day!
For more easy, healthy sweet breakfast recipes check out our gluten-free chocolate chip coconut flour muffins, easy sourdough French toast and gluten-free almond flour banana pancakes!
This refreshing pineapple chia seed pudding recipe is adapted from our chia seed pudding recipe featured in our brand-new cookbook – Easy Vegetarian Cookbook! (If you haven’t checked it out yet you are in for a treat!!)
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Why this Recipe Works?
- Wholesome: This recipe is a twist on classic chia seed pudding, perfect for any season to bring sunshine into your day! Inspired by my love for pineapple and simple recipes using wholesome ingredients… plus this recipe has no refined sugar!
- Simple and quick: You will also notice this chia seed pudding recipe is not made overnight – this recipe includes a shortcut – so you can enjoy chia seed pudding without waiting overnight for the pudding to form!
- Unique: the use of pineapple and fresh mint bring a flavor combination that is both unique and refreshing! Perfect if you are looking for some variety too!
Looking for more simple, quick and unique recipes? Check out our gluten-free matcha pancakes, air fryer pistachio and rose granola and sugar-free pizzelles (Italian round waffle cookies) recipe!
Ingredients You'll Need
- Pineapple: use fresh pineapple, for a natural sweetness and refreshing flavor.
- Milk: you can use dairy or non-dairy milk based on preferences.
- Chia seeds: used to create a pudding-like texture when mixed with liquid. Chia seeds are a highly nutritious packed with fibre, protein and omega-3 fatty acids as well as antioxidants.
- Vanilla extract: look for pure vanilla extract (with no added sugar).
- Maple syrup: use grade A 100% refined sugar-free maple syrup.
- Fresh mint: the refreshing taste of mint enhances the pineapple.
A full ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Sweeter pudding: For a sweeter taste, add an extra ½ tablespoon of maple syrup. Adjust depending on the natural sweetness of your pineapple.
- Coconut: A sprinkle of shredded, desiccated or toasted coconut on top adds a lovely crunch and complements the pineapple flavor beautifully. Plus, who doesn’t love the classic pineapple-coconut combo (like a piña colada or coconut chia pudding)?
- Milk options: You can use any milk—dairy or non-dairy—depending on your preference. Almond milk adds a nutty flavor, while coconut milk brings a rich, creamy texture.
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How to make pineapple chia seed pudding
Step 1: Blend the pineapple.
Start by cutting half of the pineapple into chunks. Blend with ¼ cup of milk until smooth.
Step 2: Heat the pineapple mixture.
Pour the blended pineapple into a pan, add chia seeds, and ½ tablespoon of maple syrup. Cook on medium-high heat for about 3 minutes, stirring continuously until the mixture thickens.
Step 3: Mix with cold milk.
Remove from heat. In a separate bowl, combine ¼ cup cold milk with vanilla extract. Add the chia mixture and stir well to combine.
Step 4: Refrigerate, garnish and serve.
Transfer the pudding into glasses or jars and place them in the fridge to set. Finely dice the remaining pineapple into smaller chunks and layer on top of the pudding, garnish with fresh mint leaves. Alternatively, combine the pineapple with chopped mint leaves and layer on top for a more flavorful topping. Keep in the fridge for at least 20 minutes or until ready to serve.
Expert Tips
- Fresh mint matters: Fresh mint really takes this recipe to another level. The combination of fresh mint and pineapple is incredibly refreshing. Use it as a garnish, or for more flavor, finely chop the mint and mix it with pineapple chunks.
- Pineapple: Make sure to use ripe pineapple for the best flavor. It should be fragrant and slightly soft to the touch.
- Stir continuously: keep stirring when heating the chia seeds with the milk for a uniform creamy textured pudding.
How to Serve this Pineapple Chia Seed Pudding
- This pineapple chia pudding is best served chilled and fresh, garnished with mint.
- For a sweet breakfast, this pudding pairs wonderfully with our fresh juices and smoothies including apple, orange and carrot juice, orange passion fruit juice and mixed berry smoothie recipe.
- You can also enjoy it alongside other breakfasts including our healthy air fryer granola recipe, smashed avocado on sourdough (avocado toast) recipe and our vegan tofu scramble with vegetables.
Recipe FAQs
Absolutely! This pudding can be made ahead and stored in the fridge for up to 2 days.
Yes, you can top this chia seed pudding with additional fresh fruit including chopped mango chunks and sliced strawberries.
This recipe works best with fresh pineapple, however you can use frozen pineapple for the chia seed base. Canned pineapple contains pineapple juice and does not work as well for a fresh tasting pudding.
Yes the ingredients in this recipe are naturally gluten-free. Always double check packets and bottles to ensure no cross contamination with gluten-containing ingredients.
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Pineapple Chia Seed Pudding
Ingredients
- 1 small pineapple
- ½ cup milk dairy or non-dairy
- 3 tablespoon chia seeds
- ½ teaspoon pure vanilla extract
- ½ tablespoon maple syrup (refined sugar-free) (or 1 tablespoon for sweeter taste)
- Handful fresh mint leaves
Instructions
- Peel the pineapple and cut half of the pineapple into chunks. Blend with ¼ cup of milk until smooth.
- Pour the blended pineapple mixture into a pan, add chia seeds, and ½ tablespoon of maple syrup. Cook on medium-high heat for about 3 minutes, stirring continuously until the mixture thickens. Remove from heat.
- In a separate bowl, combine the remaining ¼ cup of cold milk with vanilla extract. Add the heated chia pineapple mixture and stir well to combine.
- Serve the pudding into glasses or jars and place them in the fridge to set.
- Finely dice the remaining pineapple into smaller chunks. Layer on top of the pudding and garnish with fresh mint leaves. Alternatively, layer pineapple with chopped mint leaves for a more flavorful topping. Keep in the fridge for at least 20 minutes or until ready to serve. Enjoy!
Notes
- Fresh mint: Fresh mint really takes this recipe to another level. The combination of fresh mint and pineapple is incredibly refreshing. Use it as a garnish, or for more flavor, finely chop the mint and mix it with pineapple chunks.
- Pineapple: Make sure to use ripe pineapple for the best flavor. It should be fragrant and slightly soft to the touch.
Sonia
Pefect if you are looking for something refreshing, simple and unique!