Spray drying is used widely for converting liquid food products into powder form as the dried powder is known to have a longer shelf life at ambient temperature, convenience to use and low transportation expenditure. In this study, the Sarawak pineapple puree was spray-dried and the characterization of the resulting powder was performed. The process of enzyme liquefaction was optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L (single and combined treatment) at different concentrations (0–2.5 %) and incubation time (0-2.5 hours). The combined treatment with both enzymes (1.5% v/w Pectinex® Ultra SP-L + 0.5% v/w Celluclast® 1.5 L, 1.5 hour) was found to be the best parameter, which produced purees with the lowest viscosity of 67.98 ± 4.27 cp. Optimization of spray drying process was carried out using different inlet temperatures (150-180°C) and maltodextrin concentrations (15-30 % w/w). Results indicated that the spraydried powder produced at 160°C with 15% w/w of maltodextrin has the highest yield (31.63 %). The spray-dried powder was further characterized for the moisture content (6.00 ± 0.63%), water activity (0.36 ± 0.01 Aw), hygroscopicity (17.35 ± 0.64%), bulk density (0.46 ± 0.04 g/ cm3 ) and solubility (87.33 ± 2.08 seconds). The fruit powder of this study can be incorporated into different fruit added –value products, such as fruit juice, yogurt, jelly and other beverages.