Yoghurt drink was prepared from different proportions of yoghurt and pineapple pulp viz. 100:0 (T0), 97:3 (T1), 94:6 (T2), 91:9 (T3) with sugar and water level maintained at 10 % (by weight) and was evaluated for physicochemical, sensory and microbial quality. Statistical analysis showed significant difference in physico chemical and sensory evaluation for different treatments. The fat and protein content decreased with addition of pineapple fruit pulp to yoghurt drink while total solids, acidity and solid not fat increased. Microbial quality for total viable count, coliform count and yeast and mold count was analyzed at 0, 5, 7 and 9 days and which were found more in the experimental sample than the control. The coliform and yeast/molds count was zero up to 5 days. Highest sensory score and overall acceptability of 8.58 was awarded to in treatment T2. and was the best product