Industrial pineapple processing generates high perishable residues with potential application, and convective drying can be used to increase its stability and safety. However, drying requires a long time and ethanol can accelerate this process. The objective of this work was to evaluate the effects of ethanol addition on the convective drying of pineapple pomace. The Pérola pineapples were crushed in a juice extractor with a 0.5 mm sieve. The juice was dispensed, and the pomace was collected for further studies. Ethanol was sprayed on the surface of the pineapple pomace and then mixed to ensure a homogeneous distribution. Pre-treatments included control (without any pretreatment) and samples with 5% or 10% (m/m) added ethanol. The samples were dried by convective drying at 40 and 60 °C and 1 ± 0.1 m·s-1 to constant weight. Thermal images were obtained at different drying times. As expected, temperature greatly influenced the drying kinetics. However, no effects of ethanol were observed in reducing the drying time. The drying kinetics was evaluated through a modified Page model, with an initial dimensionless moisture value different from 1 for the treatments with ethanol pre-treatment. All treatments showed super-diffusive behavior (n> 1). The pineapple processing promoted the disruption of tissues and cells, resulting in a particular microstructure (fibers and cell walls), with high content of free water and small organization. Consequently, the internal resistance to mass flow was not limiting, explaining the obtained results. Thermal images indicated the samples with ethanol showed lower temperatures than the control during drying. This indicates the high vapor pressure of ethanol influences more the sample temperature than the drying rate. In conclusion, the application of ethanol did not interfere the pineapple pomace drying time, but promoted a lower temperature during processing. Acknowledgments: FAPESP 2019/05043-6; CNPq 132297/2019-1 and 306557/2017-7.