Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. The effect of sugar concentration (40, 50, and 60 Brix), soaking temperature 30, 45, 60 oC and magnetron ON/OFF time-15s/30s, 20s/30s, 25s/30s of the microwave vacuum dryer on TSS, pH, acidity, reducing sugar, non-reducing sugar and total sugar was evaluated. After the osmotic treatment, the moisture content of fruits and vegetable are usually reduced by 316.24- 399.25(%db) from initial moisture content. The Hendersons and Pabis Model was well fitted to the experimental data r2≥0.9464. The effective diffusion coefficients for water and solute diffusion were determined, considering pineapple as slab of thickness 1 cm. The effective diffusion coefficients for water as well as solute were empirically correlated with sugar concentration, soaking temperature and magnetron ON/OFF time. The effective diffusivity was in the range of 2.91 × 10-7 to 7.58 × 10-7m2/s. The activation energy for pineapple cubes, which was estimated by using Arrehenius equation was in the range 13.79 to 94.77 kJ/mole. Overall score of sensory characteristics ranged from 6.3 to 8.7 for all magnetron ON/OFF time i.e. 15s/30s, 20s/30s, 25s/30s ON/OFF time of the magnetron. The quality characteristics of dried pineapple cubes i.e. TSS, pH, acidity, reducing sugar, non-reducing sugar, total sugar were significant at p≤0.05. Osmo-microwave vacuum dried pineapple cubes indicated that the best sample could be prepared at cubes soaked in at 60oB sugar concentration at 600C soaking temperature and dried at 20 sec on time of magnetron and 30 sec off time of the magnetron resulted best sensory scores and the nutritional analysis indicated that the pineapple cubes dried at these condition have TSS 32.37%, pH 4.44%, acidity 0.605%, reducing sugar 21.87%, non-reducing sugar 46.08% and total sugar 67.96% etc.