The present studies were undertaken to standardize the steeping solution for making self-stable intermediate moisture pineapple chunks. Fresh ripe fruits at yellow green stage were subjected to various treatments viz., Sugar 500 Brix + 0.2% Citric acid; Sugar 500 Brix + Potassium metabisulphite 0.05% + Sodium benzoate 0.05%; Sugar 500 Brix + Potassium metabisulphite 0.05% + Potassium sorbate 0.4%; Sugar 700 Brix + 0.2% Citric acid; Sugar 700 Brix + Potassium metabisulphite 0.05% + Sodium benzoate 0.05% and Sugar 700 Brix + Potassium metabisulphite 0.05% + Potassium sorbate 0.4%.Intermediate moisture pineapple chunks were evaluated for sensory scores and physico-chemical characteristics. Moisture content was higher in IMP when treated with syrup sugar 500Brix than 700 Brix. The treatments with sugar content 500Brix showed higher acidity than treated with the 700Brix sugar syrup. Significantly higher total sugars were observed in IMP prepared with 700Brix sugar syrup than with 500Brix sugar syrup irrespective of the preservatives used. Total sugars increased during storage in IMP at both the storage temperatures. Reducing sugar content was higher in chunks treated in 500B + KMS 0.05% + PS 0.4% than in 700B + 0.2% Citric acid treatment. IMP prepared with 700Brix sugar syrup had higher total carotenoids, and its retention during the storage was higher in chunks prepared in 500Brix syrup. Organoleptic scores were improved by all the pretreatments. Maximum scores were observed stored at low temperature. The pineapple chunks treated 700Brix were soft, moist, more appealing, slightly acidic in taste and scored better than in 500Brix sugar syrup for all the sensory parameters such as colour, taste, flavour and texture. The storage xiv of Intermediate moisture pineapple chunks (IMP) at low temperature was better in terms of quality and organoleptic scores than at room temperature.