8 wooden skewers
1/2 cup apple jelly
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1/2 of a medium fresh pineapple, peeled and cored (about 9 ounces)
2 cups large fresh strawberries
1 nectarine, seeded and cut into wedges
1/2 of a 10-ounce loaf frozen pound cake, cut into 1-1/2-inch cubes
8 small firm kiwi fruit, peeled and cut in half crosswise
Soak wooden skewers in water for 1 hour. In grill with cover, have an adult arrange preheated coals around drip pan for indirect grilling.
For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.
Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Transfer kabobs to a baking sheet or tray so you can carry them easily to the grill.
Place kabobs on grill rack over drip pan.
Cover grill. Grill kabobs 2 minutes. Carefully turn skewers over. Use oven mitts to protect hands.
Use a long-handled brush to slather some of the sauce over kabobs. Grill for 1 to 2 minutes more or until heated through. Turn. Brush with sauce. Remove kabobs from grill.
Per Serving: cal. (kcal) 216, Fat, total (g) 5, chol. (mg) 20, sat. fat (g) 2, carb. (g) 42, fiber (g) 4, pro. (g) 3, vit. A (RE) 62, vit. C (mg) 100, sodium (mg) 73, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet