Pineapple cores were collected at the Pineapple Cannery of Malaysia and Lee Pineapple Industry. The cores were placed in 2000 ppm SO2 solution to prevent spoilage. The cores were immediately washed upon reaching the lab and blanched for 2 minutes. They were then passed through a communiting machine. After grinding, the extra water was pressed out and the remaining materials were spread thinly on stainless steel drying trays. Drying was done in an electric dehydrator at 600C for 8-10 hours or until moisture content reached about 5%. After drying the dried products were passed trought a hammer mill and sieved to the power. The powder was packed in aluminium laminated film for further use. Chemical analysis of the powder was carried. The was tested on dehydrated fruit and bakery products.