Pork Skewers with Fruit Glaze

Combine egg, water chestnuts, breadcrumbs, ginger, garlic, salt, and ground pepper in a large bowl. Add ground pork; mix well. Shape the pork mixture into 30 meatballs.

Alternately thread the meatballs and bell pepper pieces on six long metal skewers, leaving 1/4 inch between pieces; set aside.

Prepare glaze: place fruit preserves in a small saucepan; snip any large pieces. Stir in pineapple juice, lemon juice, and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Set aside to cool for 10 minutes while the pork cooks (the glaze will thicken as it cools).

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the skewers on well greased grill rack over the pan. Cover; grill for 10 to 12 minutes or until the meatballs are no longer pink and the juices run clear. Brush with some of the fruit glaze. Immediately remove the skewers from the grill. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Serve the skewers with the remaining glaze.