Go Back Email Link
–+ servings
Bowl of pineapple chia pudding on sunlit table with spoon.

Pineapple Chia Pudding with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours
Servings: 2 people (or 3 smaller servings)
Author: Nico Pallotta

  • ¾ cup (120 g) 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 (240 g) Greek yogurt
  • ½ cup (120 g) milk any kind
  • ⅓ cup (180 g) pineapple juice from the can
  • 1 teaspoon lemon zest or lime zest - or more to taste

  • 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.
    Step 1 Whisking Greek yogurt, milk, and pineapple juice in mixing bowl.
  • 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.
    Step 2 Stirring chia seeds into creamy yogurt mixture.
  • 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.
    Step 3 Folding chopped pineapple into chia pudding base.
  • Cover the bowl or spoon the mixture into jars. Place in the fridge for at least 2 hours, or overnight, until thick like pudding.
    Step 4 Spoon stirring thick pineapple chia pudding before serving.
  • 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!
    Step 5 Bowl of pineapple chia pudding with tropical toppings and soft morning light.
Substitutions
  • 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).
 
Tips
  • 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.
QR Code linking back to recipe