Thread the fruit onto 8 (12-inch) skewers, alternating the fruit pieces to make an attractive presentation. Top each skewer with a lime quarter. Brush each kebab with the Pineapple Glaze and season on all sides with 1 teaspoon of Salmon Magic on each skewer, making sure all sides are seasoned evenly.
Cook on a charcoal grill (or a lightly oiled griddle or a lightly oiled skillet) over high heat, turning frequently and basting with the Pineapple Glaze until golden brown in spots and cooked through.
Arrange the skewers in a basket for presentation, if desired. Serve immediately with Pineapple Glaze on the side for dipping.