Pre-heat oven to 450 degrees and spray a large baking sheet with cooking spray.
In a large bowl, toss together pineapple strips with oil and cayenne. Spread pineapple out in a single layer on baking sheet and roast for 15-20 minutes, turning once halfway through, or until golden brown and caramelized. Remove from oven and let cool slightly.
Place caramelized pineapple, frozen banana, coconut milk, ginger, flax seed meal, nutmeg and spinach (if using) in a high speed blender and puree until smooth. You can add ice to make a thicker smoothie if you wish.
Divide mixture between four glasses and garnish with chia seeds and toasted coconut flakes if you wish.
Time Saving Tip: Roasted pineapple pieces can be prepped ahead and stashed in freezer in air-tight container for up to three months. Calorie Saving Tip: Use half a can of coconut milk and add 1 cup water.