Pineapple is a wonderful tropical fruit having exceptional juiciness, vibrant tropical flavor and immense health benefits. Pineapple contains considerable amount of calcium, potassium, vitamin C, carbohydrates, crude fibre, water and different minerals that is good for the digestive system and helps in maintaining ideal weight and balanced nutrition. However, postharvest fungal diseases reduce fruit quality and cause severe losses of pineapple. This study was carried out in Wukari to isolate and identify the fungi associated with the fruit rot of pineapple and control using plant extract (Moringa Oleifera). A total of three (3) fruits were randomly collected and sampled from three markets in Wukari. Fungi associated with the infected fruits were isolated using potato Dextrose Agar (PDA) culture medium. Aspergillus sp and Penicilliim sp were the fungi found to be responsible for the fruit rot of pineapple in Wukari. The results from the pathogenicity tests of Aspergillus sp and Penicillium sp, on healthy fruits of pineapple have established that the fungal isolates were pathogenic on the pineapple used in this study, with varying degrees of pathogenicity. Aqueous extract of Moringa (Moringa Oleifera) was used to control the mycelial growth of the pathogens in the PDA medium at different concentrations (20%, 40%, 60%, 80%). All the concentrations of the extract were effective against the mycelial growth of the test pathogens. The effects were proportional to the concentrations and vary among the fungi. 20% concentration was observed to have the highest percentage inhibition for Aspergillus sp followed by 40%,60% and 80% respectively. For Penicillium sp, 20% have the highest growth inhibition (93.3%), followed by 60%,40% and 80% respectively. Analysis of variance showed significant differences in the inhibition of mycelial growth among the different concentrations.