Abstract: The aim of this study was to assess the drying characteristics and physio-organoleptic properties of dried pineapple slices under different pretreatments. Four sliced pineapple treatments (ascorbic acid, salt solution, lemon juice, honey dip) and one control, each replicated four times were dried in an oven at a temperature of 65°C for 16 h. Statistical analysis using SPSS for drying characteristics of the treated pineapples revealed that treatment is significant at 5%. Ascorbic acid treated sample had the best degree of drying with mean moisture content of 20.01% followed by salt treated sample (20.10%), lemon juice (20.55%), control (21.12%) and then honey dip treated samples (25.03%). Also, the results revealed that the best time for drying the sugarloaf pineapple is 14 h at a temperature of 65°C. The sensory analysis for the most preferred dried pineapples in terms of taste, color and flavor revealed that honey treated sample was most preferred, followed by ascorbic acid, lemon juice/control and salt treated samples.