Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates.
In a liquidiser, blend together the bananas, strawberries (reserving four for decoration), yoghurt, rum and honey until smooth.
Slice the four reserved strawberries. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.
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