Top and tail the pineapple and place it on one end on a chopping board. Using a sharp knife, cut downwards to remove the skin, working all around the pineapple. Cut the pineapple flesh into chunks — in a small pineapple the core is usually sweet and soft enough to eat.
Peel the mango and cut it into slices on either side of the stone. Cook the mango and pineapple on a hot barbecue for 4 minutes on each side and the nectarine, peach and apricots for 3 minutes on each side. If you wish, thread the fruit pieces on to metal skewers before cooking.
Arrange the griddled fruit in individual serving dishes. Top each with a tablespoonful of Greek yogurt, drizzle clear honey over the top and scatter with cardamom seeds, if using, or top with spoonfuls of Caramel & Cinnamon Yogurt (see below).