Drain pineapple slices from cans and place in a shallow bowl.

Juice lemons.

Combine lemon juice, 2 tablespoons of sugar, and minced ginger in a cup.

Pour the lemon juice mixture over the pineapple slices.

Cover the bowl and marinate in the refrigerator for 2 hours.

Combine remaining 2 tablespoons of sugar and mint leaves in a food processor.

Pulse until the mint is finely chopped and mixed with the sugar.

Drain the marinated pineapple well, reserving the marinade.

Preheat an outdoor grill for high heat and lightly oil the grate.

Grill pineapple slices until soft and heated through, about 2 to 3 minutes per side.

Stir 3 to 4 tablespoons of the reserved marinade into the Greek yogurt.

Sweeten the Greek yogurt with extra sugar if desired.

Sprinkle grilled pineapple with the mint sugar mixture.

Serve the grilled pineapple with the lemon-infused Greek yogurt.