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.
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