1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.