Abstract: Pineapple (Ananas comosus) is a widely consumed tropical fruit, but its highperishability limits its shelf life. This study assessed the juice yield and the effects of naturalpreservatives (rosemary and clove) on the quality of three pineapple varieties (Smooth Cayenne,Sugarloaf, and MD2). A 3 × 3 Factorial Completely Randomized Design was used, with varietyand preservative as factors, each at three levels. Smooth Cayenne had the highest juice yield(700 mL). Sugarloaf juice preserved with rosemary had the highest crude fiber, fat,carbohydrate, protein, and ash, while the unpreserved Sugarloaf variety had the highest crudemoisture content. On day ten, the highest pH (5.43) was recorded in juice from the MD2 varietywith no preservative, while the lowest pH (5.15) was observed in MD2 juice preserved withrosemary. The highest Total Soluble Solids (TSS) value (14.01 °Brix) was found in MD2 juicetreated with clove, while the lowest TSS (0.91 °Brix) was observed in Sugarloaf and SmoothCayenne juices preserved with rosemary. The Smooth Cayenne variety with rosemary exhibitedthe highest Total Titratable Acidity (TTA) on day one (0.00078), and still had the highest on dayten (0.00077) without preservatives, while the lowest TTA values (0.00043 and 0.00042) wererecorded in Sugarloaf juice preserved with clove on days one and ten respectively. Vitamin Ccontent was highest in Smooth Cayenne juice with no preservative (25.24 mg/100 mL on dayone and 21.72 mg/100 mL on day ten), while the lowest vitamin C levels were found in MD2juice 5.28 mg/100 mL both with no preservative (day one) and with rosemary-clove mix (dayten). Mineral analysis revealed no statistically significant differences in copper, potassium,phosphorus, and zinc content for both juices tested as day one samples, however a statisticaldifference was observed on day ten among all four minerals due to the effects of preservatives.Specifically, the highest concentration of copper (5.48 mg/L), was found in MD2 samplespreserved with clove, whereas the lowest (3.20 mg/L) was identified as MD2 samples preservedwith no preservative. In addition, iron concentrations were highest at 31.28 mg/L in Sugarloafsamples preserved with rosemary, while the lowest (9.49 mg/L) was determined in MD2 samplespreserved with no preservative. Manganese concentrations were greatest (14.83 mg/100 mL) inMD2 samples preserved with no preservative. The highest levels of potassium were observed inSmooth Cayenne samples preserved with clove. Phosphorus was found to be at its highest levelin MD2 samples preserved with clove. Finally, zinc was also found to be highest in MD2samples preserved with clove and lowest in Sugarloaf samples preserved with clove. Sensoryevaluation of the samples demonstrated that neither rosemary nor clove resulted in anunacceptable deterioration of the sensory attributes of the juice or nutritional degradation.Therefore this study demonstrates the feasibility of using natural preservatives to extend theshelf-life of pineapple juice while maintaining its quality.