Fresh fruits are foods with a high level of perishability, becoming a major problem for the industry and consumers. In addition, consumers are looking for products with reduced calories. Osmotic dehydration using maltitol is a technique that aims to reduce moisture and obtain products with reduced calories, when compared to the use of conventional solutes such as sucrose. The objective of this work was to evaluate the kinetics of water loss (WL), solids gain (SG) and the applicability of mathematical models to predict the kinetics of pineapple osmotic dehydration. Pineapple slices (4x4x0.5 cm) were osmotically dehydrated in a saturated maltitol solution at 303.15K, for a period of 24 hours, until reaching equilibrium concentrations. Peleg and Weibull models were tested to predict the kinetics of water loss and solids gain during the process. In addition, Fick's model was used to predict the diffusion coefficients of water and solids. There was an increase (P<0.05) in WL and SG with increasing time of osmotic dehydration. The loss of water and the gain of solids in equilibrium were 26.69% and 17.01%, respectively. The Peleg and Weibull models were able to predict PA and SG showing R2≥ 0.99 and a difference ≤ 3% between predicted and experimental data. The diffusion coefficients of water and maltitol were 2.37‧10-10 e 2.10‧10-10 m2‧s-1, respectively, with an adjustment considered satisfactory (R2≥ 0.93). It is concluded that the models were able to satisfactorily predict the PA and SG rates up to the equilibrium concentrations and that the diffusion coefficients are in agreement with the values reported for biological materials, that is, between 10-11 e ‧10-9 m2‧s-1.