Minimally processed pineapple (Ananas comosus L.) cv. Mauritius stored at cold temperature for seven days were evaluated for physicochemical, sensory and microbiological qualities. Pineapple pieces were treated with 1% sodium chloride, 1% calcium chloride, a combination of 1% sodium chloride and calcium chloride, 1% ascorbic acid, 1% citric acid, 0.1% chitosan and distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not significantly affect the physicochemical properties studied. Many sensory attributes in minimally processed pineapple decreased after seven days of storage. However, sodium chloride (1%) and a combination of 1% sodium chloride and calcium chloride pretreatments resulted in maintaining a better flavour in pineapple after a seven day storage period than the rest of the treatments. Microbial counts for all treatments and the control were within safe-to-consume limits while Salmonella was not detected in any sample.