If you're having a barbecue this is a simple dessert works with most fruit. You just cook them altogether in an alfoil parcel. I have used peaches, halved plumbs, apples, pears; whatever you have on hand.
Depending on the fruit used there are different herb and spice combinations. Pineapple is quite lovely with some diced fresh mint and lemon juice, in place of the cinnamon and nutmeg. Or a few sloshes of cognac with some plums.