Combine the almond drink and pineapple juice, stir in the chia seeds, divide into glasses, refrigerate for approx. 15 mins.
Boil the sugar and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Add the pineapple, mix and simmer for approx. 1 min. Stir in the mint.
Arrange the pineapple on top of the chia pudding.