This pineapple chia pudding is a creamy, high-protein, make-ahead breakfast that feels bright and fresh like summer, yet keeps you full and satisfied on a cold winter morning.
For more make-ahead breakfasts, check out our baked apple oatmeal, blueberry chia pudding, banana chocolate chip muffins with oats and Greek yogurt, and blueberry overnight oats.
Why You’ll Love This Pineapple Chia Pudding
When winter feels long and gray, this pineapple chia pudding brings a little sunshine to your morning ☀️. It’s creamy, bright, and lightly sweet, with juicy pineapple in every bite — yet filling enough to carry you through a busy day.
Louise and I love it because it’s a true make ahead breakfast idea. We stir it together in five minutes at night, and breakfast is ready in the fridge by morning. No cooking. No stress 🥣
Thanks to Greek yogurt and chia seeds, it’s protein-rich, fiber-rich, and naturally nourishing, supporting a balanced, Mediterranean-style way of eating. It feels fresh and light, but still satisfying — the kind of breakfast that tastes good and feels good too 🍍
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chia seeds: The base of this creamy chia pudding recipe. They thicken the pudding naturally. White or black both work.
- Canned pineapple: Adds natural sweetness and bright, tropical flavor. I like using pineapple rings packed in 100% juice with no sugar added, then chopping them myself for better texture. You can also use chunks, tidbits, or crushed pineapple. Chunks give more bite, tidbits spread evenly, and crushed makes the pudding softer and more blended. It’s best to choose pineapple packed in juice rather than syrup for a fresher taste. Very ripe fresh pineapple works too.
- Greek yogurt: Makes this a rich chia pudding with a creamy texture. You can use low-fat Greek yogurt or Skyr for even more protein. Dairy-free yogurt works too, just choose a thick one.
- Milk: Loosens the mixture and keeps it spoonable. Any milk works, including almond, soy, oat, or lactose-free. You can replace it with coconut milk for a tropical twist.
- Pineapple juice (from the can): Naturally sweetens the pudding. You can replace it with honey or maple syrup — 1/4 cup or 60 ml is enough.
- Lemon or lime zest: Lifts the flavor and makes the fruit taste fresher. Orange zest also works for a softer citrus note.
How to Make Pineapple Chia Pudding
1) Mix the creamy base
In a medium bowl, whisk the Greek yogurt, milk, lemon or lime zest, and pineapple juice from the can until smooth. The mixture should look smooth.
2) Stir in the chia seeds
Add the chia seeds and whisk very well for about 30 seconds. Scrape the sides and bottom of the bowl so nothing sticks.
3) Add the pineapple
Drain the canned pineapple and chop it into small pieces. Fold it into the chia mixture. If you like a softer pudding, mash a few pineapple pieces with a fork before adding them. Taste before chilling add adjust sweetness. You can make it sweeter with some honey.
4) Chill until thick
Cover the bowl or spoon the mixture into jars. Refrigerate for at least 2 hours, or overnight. This is a great no cook breakfast recipe and one of our favorite healthy breakfast meal prep options.
5) Stir and serve
Give the pudding a good stir before serving. If it’s too thick, add a small splash of milk. If too think you can add some extra Greek yogurt. Enjoy it cold, straight from the fridge.
Tips
- Choose pineapple packed in 100% juice, no sugar added: It keeps the flavor bright and naturally sweet without making the pudding overly sugary. That’s how we make it at home.
- Chop the pineapple small: Smaller pieces spread the flavor better and make each bite balanced.
- Drain the pineapple well: Too much juice can make the pudding thin. You can always add more liquid later.
- Taste before chilling: Pineapple sweetness varies. You can add some honey for a sweeter pudding or more lemon zest for a fresher one.
- Let it chill long enough: It needs at least 2 hours to thicken properly. Overnight is even better.
- Adjust thickness in the morning: Too thick? Add a splash of milk. Too thin? Stir in 1 teaspoon chia seeds and wait 10 minutes.
- Add crunch at serving time: Nuts, coconut, or granola are best added just before eating so they stay crisp.
Frequently Asked Questions
Yes. Very ripe fresh pineapple works well and gives a brighter flavor. If it’s not sweet enough, you may want to add a splash of juice, maple, or honey for balance.
It usually needs more time. Let it chill at least 2 hours. If it’s still thin, add 1 teaspoon chia seeds, stir, and wait 10–15 minutes.
Absolutely. Use a thick plant-based yogurt and your favorite non-dairy milk. The texture may be slightly softer but still creamy.
Yes. It’s one of our favorite easy winter breakfast recipes because you can make it ahead and enjoy it cold straight from the fridge.
Store it in an airtight container or jar in the refrigerator for up to 4 days. Stir before serving and add toppings fresh.
More Make-Ahead Breakfasts to Try
- Blueberry baked oatmeal with Greek yogurt
- Strawberry overnight oats with Greek yogurt
- Healthy banana nut muffins
- Creamy blueberry chia pudding
- Healthy blueberry muffins with oats
- Banana chia pudding
- Apple cinnamon chia pudding
- Creamy Greek yogurt chia pudding
If you try this Pineapple Chia Pudding Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Pineapple Chia Pudding with Greek Yogurt
Ingredients
- ¾ cup canned pineapple about 4½ ounces – rings (chopped), chunks, tidbits, or crushed all work. Choose pineapple packed in 100% juice with no sugar added for a fresher, less sweet flavor
- 4 tablespoons chia seeds
- 1 cup Greek yogurt
- ½ cup milk any kind
- ⅓ cup pineapple juice from the can
- 1 teaspoon lemon zest or lime zest – or more to taste
Instructions
- In a medium bowl, add 1 cup Greek yogurt, ½ cup milk, 1 teaspoon lemon zest or lime zest, and ⅓ cup pineapple juice from the can. Whisk until smooth and creamy with no lumps.
- Pour in 4 tablespoons chia seeds and whisk really well for about 30 seconds. Make sure to scrape the sides and bottom of the bowl so everything is mixed in.
- Drain the canned pineapple and cut it into small bite-size pieces. You'll need about ¾ cup canned pineapple. Gently stir it into the mixture. Taste the mixture and, if you’d like it sweeter, stir in a little honey.
- Cover the bowl or spoon the mixture into jars. Place in the fridge for at least 2 hours, or overnight, until thick like pudding.
- Stir well before eating. If it’s too thick, add a small splash of milk. If it’s too thin, mix in a little more Greek yogurt. Serve cold and enjoy!
Notes
- Chia seeds → White or black chia seeds (both work the same).
- Greek yogurt → Low-fat Greek yogurt, Skyr (extra protein), or thick dairy-free yogurt.
- Milk → Almond milk, soy milk, oat milk, lactose-free milk, or coconut milk (for a tropical flavor).
- Canned pineapple: I like rings packed in 100% juice, no sugar added, then chopped. You can also use chunks, tidbits, or crushed. Choose pineapple in juice rather than syrup for a fresher taste. Fresh ripe pineapple works too.
- Pineapple juice (from the can) → substitute 1/4 cup (60 ml) honey or maple syrup.
- Lemon or lime zest → Orange zest (for a softer citrus flavor).
- Chop pineapple small → Better flavor in every bite.
- Drain it really well → Too much juice = runny pudding. You can always add more later.
- Taste before chilling → Add honey for sweetness or extra zest for freshness.
- Chill at least 2 hours → Overnight makes it extra thick and creamy.
- Fix the texture in the morning → Too thick? Add milk. Too thin? Stir in 1 tsp chia seeds and wait 10 minutes.
- Add crunch last → Nuts, coconut, or granola stay crisp if added just before eating.
- Storage tip → Keep covered in the fridge for up to 3–4 days. Stir before serving.
Nutrition
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Great tasty delicious. Thank you