3/4 cup fresh pineapple, sliced
2 tsp. sugar
1 frozen banana
1 cup frozen strawberries
1/2 cup vanilla Greek yogurt
1 tsp. vanilla extract
1 1/2 cups unsweetened almond milk

Preheat oven to broil.

Place sliced pineapple on a cookie sheet and sprinkle with sugar. Cook for about 3 minutes, just enough to melt the coconut sugar and heat pineapple through. Remove from oven.

Place banana, strawberries, yogurt, vanilla extract and almond milk in a blender and mix until smooth. Layer pineapple at the bottom of 2 glasses and pour smoothie overtop. Serve immediately.

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