This study investigated the suitability of pineapple leaf fibre (PALF) as a sustainable raw material for paper-based food packaging by evaluating the effects of pulping duration, NAOH treatment, and natural additives on structural, chemical, thermal, and morphological properties. It was found that complete pulping occurred at 90 minutes, producing a smooth, uniform paper surface. Additives including eggshell powder, sago starch, and glycerol were assessed for their ability to enhance paper appearance and performance. FTIR analysis confirmed compounds associated to cellulose, hemicelluloses and lignins and incorporation of additives into the fibre matrix. SEM images showed improved fibre bonding with starch and enhanced rigidity with eggshell powder, while glycerol acted as a plasticizer increasing flexibility. Thermal analysis demonstrated that eggshell-treated samples provided the highest thermal stability and residue content, whereas glycerol lowered decomposition temperature. Overall, the findings indicate that NAOH-treated PALF reinforced with eggshell powder offers the most balanced combination of strength, thermal stability, and barrier properties, making it a promising biodegradable alternative for food packaging applications.