Glazed Smoke Sausage and Fruit Kabobs

Original recipe from Hillshire Farm.

1 package smoked sausage (lite or turkey versions work well too)
1 large green bell pepper, cut into 1" pieces
1 cup pineapple chunks
1 can sliced peaches drained OR 1 1/2 cups fresh peach slices
1/4 cup apricot preserves (strawberry preserves works well too)
2 tablespoons Dijon mustard

Cut sausage into 18 slices. Thread sausage, pepper, pineapple, and peaches onto 6 skewers. Combine preserves and mustard in a small bowl; set aside.
Grill kabobs over medium heat for 10 minutes. Brush kabobs with glaze and grill for 2 more minutes.

(Please excuse the bad iPhone photo.)