Perfect for a picnic, these kebabs should become a summer staple!
Thread the Pink Lady® apple wedges and pineapple cubes onto 4 skewers. Brush with 1 tbsp honey. Heat a griddle pan until really hot and cook for 4-5 minutes, turning until chargrilled.
In a small bowl mix together the yoghurt, ginger and remaining honey. Serve the kebabs with the yoghurt, scattered with the mint.