Pineapple Chia with Cottage Cheese, made with four ingredients, is an easy high-protein vegetarian breakfast or snack idea.
Pineapple Chia with Cottage Cheese
I usually make chia seed pudding with some type of milk, but one day, I decided to see how the seeds would taste soaked overnight in pineapple juice. Loved it! To make this substantial I topped the pudding with cottage cheese and diced pineapple for a healthy, high- protein breakfast. For more of my favorite high-protein recipes, try my High-Protein Oat Waffles, Scrambled Eggs with Cottage Cheese, and Berry Cottage Cheese Breakfast Bowls.
Chia seeds don’t taste like much, so they take on the flavors of whatever they’re soaked in. The ratio of seeds to liquid is the most important part of making chia pudding. I think it turns out best when you use two tablespoons of chia with a half cup of liquid. To really enhance the tropical flavor, add shredded coconut to the mixture for a piña colada chia pudding.
Is chia pudding healthy?
Chia pudding is good for you. Two tablespoons of chia seeds contain four grams of protein and 11 grams of fiber, plus lots of omega-3s and calcium. Finishing off the pudding with half a cup of cottage cheese adds an extra 14 grams of protein.
Pineapple Chia Pudding Ingredients
The ingredient list for this chia pudding is very short! You don’t even need to add any sweetener since the pineapple juice naturally sweetens it.
- Chia Seeds: Four tablespoons of seeds yield two servings.
- Pineapple Juice: Choose pineapple juice with no added sugar. You can also use almond, lite coconut, or regular milk if you prefer.
- Pineapple: If you don’t have fresh pineapple, top the pudding with strawberries or mango.
- Cottage Cheese: I love Good Culture’s 2% cottage cheese, but any brand will work. If you’re not a cottage cheese fan, skip it.
How to Make Pineapple Chia Pudding
1. This chia pudding recipe serves two, so divide half of the juice and chia into two small bowls or jars and stir.
2. Stir the mixture after it sits for 30 minutes. Then cover the bowls and refrigerate them overnight.
3. Top the pudding with cottage cheese and pineapple for breakfast.
This pineapple chia pudding is perfect for meal prep since it will keep in the fridge for four days. You can easily double it and have breakfast covered for half the week!
More Chia Seed Recipes You’ll Love:
- Mango Coconut Chia Pudding
- Raspberry Coconut Chia Pudding Pops
- Super Food Triple Berry Chia Pudding
- Chia Watermelon Fresca
- Coconut Lime Raspberry Chia Pudding
Pineapple Chia with Cottage Cheese
- 4 tablespoons chia seeds
- 1 cup unsweetened pineapple juice
- 1 cup fresh pineapple, diced
- 1 cup 2% cottage cheese, Good Culture
- In 2 small bowls or jars combine 1/2 cup pineapple juice with 2 tablespoons chia and stir.
- Let sit 30 minutes then stir again, cover and refrigerate overnight.
- Serve topped with cottage cheese and pineapple.
5 comments on “Pineapple Chia with Cottage Cheese”
If I choose to omit the cottage, is a substitute required? I live in Saudi Arabia and it is very hard to find cottage cheese!
Should be fine just omitting
Do you have to eat chia seeds hydrated to get the most benefit from them? I like them crunchy so was just wondering. Thanks!
Hello – Love the idea of this!.
Question: How many days do you think you could safely store hydrated chia in a dish like this?
Does the taste start to change after say 3 days? and/or begin to sprout?
Great source of great vitamins and a cooling afternoon after lunch take a break and have your shiney putting on the breakdowns.