Rice with pigment or colored rice is a good source of antioxidant such as anthocyanin and phenolic compound, which can reduce risk of cancer and coronary heart disease. The objective of this study was to develop healthy colored rice snack containing concentrated pineapple juice. Concentrated pineapple juice (50°Brix) was prepared by vacuum evaporator at 50°C with the rate of agitation at 85.0 SP and 645 mmHg for 13.5 h. Puffed colored rice was prepared by a microwave oven at two different temperatures (180 and 200°C) and times (6 and 7 min) using a 2×2 factorial in randomized complete block design. Five formulations of the healthy colored rice snack using mixture design technique were obtained. Then, the physical (texture and color), chemical (total phenolic compound, TPC; anthocyanin; DPPH assay and proximate analysis), and sensory properties of all samples were determined. The results showed that the best condition of puffed rice preparation was at 180°C for 6 min. Formulation 2, which consisted of 37% puffed rice, 34% concentrated pineapple juice, 4% gelatin, 5% sugar, 5% honey and 15% dried fruit, has the highest value in anthocyanin, DPPH, ash, protein, fat and crude fiber when compared to the others (p<0.05). The sensory using 30 panelists showed that formulation 2 had the highest value in overall appearance (6.4), color (6.5), odor (6.7), hardness (6.3), crispiness (6.5) and overall liking (7.0). Therefore, this formulation could be used for further development of healthy colored rice snack to obtain more consumer acceptability.