Select pineapples with fresh green leaves, that you can pull the very center leaves out easily. Cut Pineapples lengthwise into quarters through the green top. Cut along curved edges of quarters with grapefruit knife to remove fruit. Cut off pineapple core; cut fruit into chunks. Drain fruit and invert shells on paper towel to drain.
Place Pineapple chunks, halved Strawberries, and melon balls in a large bowl. Sprinkle with 1/2 teaspoon Ginger and the Lime juice; toss. Cover and refrigerate 1 hour.
Stir in cheese; soon mixture into shells. Sprinkle with Almonds and ginger. Spoon yogurt onto each serving and garnish with whole Strawberries.