<p>Non-thermal processing technologies exhibit superior potential compared with traditional thermal methods for retaining nutrients, preserving natural properties of food, and lowering energy use. In this study, processing characteristics of <i>Ananas comosus</i> (L.) Merr. (AC) treated with high-voltage pulsed electric field (PEF) and ultrasound-PEF combined pretreatment were investigated, including drying properties, active substances, physicochemical properties, structure, and calcium ion binding ability. After non-thermal treatment, drying time of AC was significantly shortened, and the IC₈₀ value for drying of AC prepared by ultrasound-PEF combined pretreatment at an electric field intensity of 1.5&#xa0;kV/cm (ACUP1.5) was the shortest, which was 7.95 ± 0.27&#xa0;h. The active substances of AC underwent notable changes, and the polyphenol content in AC treated with PEF at an electric field intensity of 1.0&#xa0;kV/cm (ACP1) dried samples reached the highest magnitude, which was 3491.23 ± 50.31&#xa0;µg/g. Meanwhile, ultrasound-PEF combined pretreatment altered AC structure, which effectively enhanced WI value, in vitro antioxidant capacity, physical properties, and rehydration characteristics of AC. In the study on calcium ion binding ability of AC, ACUP1.5 showed the strongest binding capacity (0.44 ± 0.06 mmol/g) in a 0.125&#xa0;mol/L calcium ion solution; secondary drying time of the complex was significantly shortened, while secondary rehydration characteristics of the complex exhibited a decrease. These results provide a theoretical basis for facilitating the application of non-thermal processing technologies in the food industry and processing of AC specialty foods and functional foods.</p> Graphical Abstract <p></p>