Preheat oven to 450°.
Peel and core pineapple. Slice into eight wedges.
In a bowl, mix sugar, juice and honey.
Add pineapple wedges and marinate for 20 minutes.
Remove pineapple and place in baking dish, reserving marinade.
Roast pineapple for 15 minutes, turn and brush with marinade.
Cook 15 more minutes.
Place two pineapple slices on four plates and top with yogurt, walnuts, and mint. Serve warm.