Pineapple peels are rich in antioxidants, vital nutrients, and other health-promoting compounds. Thus, this study aimed to prepare waffles containing pineapple peel powder and examine their functional, chemical, and nutritional quality attributes. The control waffle sample (CW) and waffles (W1, W2, and W3) by adding different ratios of pineapple peel powder (5%, 10%, and 15%, respectively by replacing it with wheat flour). Then, the chemical, physical, and organoleptic evaluations of the formulated waffles were conducted, pineapple peel powder supplementation has improved the functional quality of waffles by increasing total phenolic, flavonoid contents, carotenoids, and antioxidant activity. Four quantifiable flavonoid molecules were found in pineapple peels: daidzein, kaempferol, quercetin, and naringenin, Daidzein represents the main compound in the pineapple peels. Nine phenolic compounds were identified in the peel extracts. The main detected compounds were chlorogenic acid, gallic acid, caffeic acid, and ellagic acid. Based on the results, W3 has recorded the highest values of ash, fiber, calcium, potassium, zinc, and iron, while the control waffle sample (100% WF) had the lowest contents. W3 had the highest levels of total phenolics (630mg GAE/100g DW sample), total flavonoids (270 mg Catechin /100g DW sample), carotenoids (20.54mg/kg DW sample, and antioxidant activity as DPPH scavenging (32%), as well. Pineapple peel powder used to formulate the waffle batter resulted in a deeper color than the control waffle, which looked brilliant yellowish. According to the sensory evaluation, all samples with pineapple peel powder received 70 or higher acceptability scores for all attributes. From these results, it can be recommended that adding pineapple peel powder to the waffles to improve levels of sensor and functional properties and enrich waffles and other similar bakery products.