Sorption isotherms of pineapple were determined at 20 o C, 30 o C, 40 o C and 50 o C temperatures by using dynamic method. Six two-parameter and one three-parameter isotherm models were selected to fit the observed data, and the modified BET model was found to be the best-fitted model for pineapple. The heat of sorption of pineapple decreased with an increase in moisture content and the heat of sorption was found to be a power function of moisture content.