Freeze can of pineapple for 4 hours or overnight.
Remove can from freezer. Rinse can under warm, running water for 2 minutes. Remove both ends of can; push frozen pineapple out onto cutting board. Slice into chunks; transfer to blender. Add fruit juice, yogurt, banana, peeled and cut into chunks, and ginger. Blend until thick and smooth. Pour into glasses. Garnish with pineapple wedges and mint. Makes 6 drinks.
Omit the banana and ginger. Replace the yogurt with 1 pint coconut sorbet; add 1 tablespoon lime juice.