Pineapple stems are currently a substantial material for agriculture all over worldwide because pineapple needs to be replaced on an annual basis. This organic waste can be a good source of starch. The aim of the research is to extract and evaluate starch using traditional extraction technique. The pineapple stem starch was characterized using Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM), Energy dispersive X-Ray analysis (EDX), X-Ray diffraction (XRD) and Thermogravimetric analysis (TGA). Iodine test confirms the presence of starch. The concentration of starch present in the pineapple stem was determined by anthrone method. FTIR confirmed that the peak obtained represent the characteristic feature of polysaccharide. The scanning electron microscopy study reveals that the stem starch is round and polyhedral in shape. The EDX analysis shows that the pineapple stem starch was made up of carbon and oxygen. According to XRD studies the stem starch has B type crystal in amorphous phase. Thermogravimetric study reveals that the degradation started at lower temperature. When compared to commercial starches, pineapple stem starch has unique characteristics. Pineapple stem starch is an excellent source of resistant and flexible starch for culinary and other products usage due to these prospective favourable qualities.