Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        pork tenderloin -- cut in 3-inch strips
   1      small         fresh pineapple, cut in spears
                        OR
   1      17 ounce can  pineapple chunks
   4                    fresh peaches -- pitted and quartered
   6                    fresh apricots -- halved
   6                    plums -- halved
                        WINE AND HONEY BASTE
   2      tablespoons   Port
   3      tablespoons   honey
   2      tablespoons   melted butter

Preparation:

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or at least 2 hours. Drain strips and reserve sauce for basting. Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill directly over moderately hot charcoal briquettes. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done. About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through.