For the griddled pineapple, heat a griddle pan, drizzle the pineapple slices with honey and orange juice and then griddle for 1-2 minutes on each side. Set aside and pour the juices in the pan over the griddled pineapple.
For the syllabub, place the softly whipped cream into a large bowl and fold in the yoghurt, mint and honey.
To serve, spoon the syllabub into a wine glass and top with the griddled pineapple.
