Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan.
Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute.
Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally.
Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining chile sauce for a real fiery fruit kabob finish!
Recipe courtesy of Preston Cox