In a saucepan, bring the white wine and caster sugar to the boil. Turn off the heat, add the pineapple and poach for three minutes.
Remove the pineapple slice from the liquid and roughly chop.
Place the pineapple chunks into a bowl together with the cream and yoghurt. Mix well.
Place a quarter of the oat biscuits in the base of a tall cocktail glass. Top with a quarter of the pineapple mixture and a drizzle of honey. Repeat this layering process, finishing with a layer of crumbled biscuits on the top.
Serve garnished with a sprig of mint.