Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.
Prepping a Pineapple: Using a large serrated knife, slice off top and bottom of pineapple so it sits level on work surface. Working from top to bottom and following the fruit's curve, slice off skin; cut away remaining "eyes." Quarter fruit lengthwise; holding pieces upright, slice off and discard core. Cut each quarter lengthwise into three wedges.