The combination of hurdles including potassium metabisulfite dip, osmotic dehydration, infrared drying, polyethylene packaging and a radiation dose of 1 kGy was found to be effective in extending the shelf life of pineapple slices up to 40 days under ambient storage temperature, whereas the control non-treated slices spoiled within 6 days. The potassium metabisulfite dip was indis- pensable for browning inhibition. Osmotic dehydration and infrared drying reduced aw, which prevented microbial growth. A radiation dose of 1 kGy was found effective in eliminating the residual microbial load on these pineapple samples, thus ensuring microbial safety being the product sensorily accepted throughout storage.