The effects of induced ripening methods on the proximate, biochemical and mineral compositions of Ananas comosus (Pineapple fruit) was carried out. A total of six fruits were collected, the fruits were cleaned and taken to the laboratory for further treatments. Each of the pineapple fruit was subjected to the following treatments; Calcium carbide treatment, hot water treatment, dried plantain leaves treatment, smoked treatment and then polythene bag treatment. The control pineapple fruit was left in the open without any treatment whatsoever and allowed to undergo natural ripening which took about five to six days. For the statistical analysis, systems version 9.1 software package was used to statistically analyze the data obtained for all treatments. Significance of treatment means was tested at P < 0.05 probability level using Duncan’s New Multiple Range Test (DNMRT). The result of the study showed that smoked pineapple fruit gave highest percentage composition of dry matter (18.620±0.028), crude fiber (0.750±0.000), carbohydrate (16.532±0.042) and higher TTA (0.230±0.000). Plantain leaf treatment gave higher percentage composition of moisture content (84.520±0.255) and Iron (0.351±0.409). Calcium carbide treatment gave higher calcium (2.810±0.014) and magnesium (2.780±0.028), while the control fruit had higher percentage composition of ash (0.450±0.000), ether extract (0.850±0.014) and crude protein (1.190±0.099), higher pH (12.790±0.014), reducing sugar (3.620±0.000) and Vitamin C (46.520±0.255) and then phosphorus (7.510±0.127), potassium (5.180±0.028) and sodium (3.790±0.014). There is significant difference in the percentage composition of moisture content, dry matter, ash, crude fibre, ether extract, crude protein and carbohydrate of the pineapple between fruit ripening (p<0.05). There is also significant difference in the percentage composition of the TTA, pH, Reducing sugar and vitamin C of the pineapple between treatments (p<0.05) and then there is significant difference in the composition of phosphorus, potassium, calcium, magnesium and sodium of the pineapple between treatments (p<0.05). Ripening in general is a physiological process which makes the fruit edible, palatable and nutritious. In nature fruits ripen after attainment of proper maturity by a sequence of physiological and biochemical events and the process are irreversible. Whether fruit ripens on the plant or after harvest, the general changes associated with ripening process is softening of fruit, change in colour and development of characteristic aroma and flavour. There is also reduction in sourness and increase in sweetness of the fruit.