|Canned pineapple chunks||20 Ounce (1 Can)|
|Apple||1 , unpeeled, cored, and cut into chunks|
|Lemon||1 , sliced and quartered|
|Orange||1 , sliced and quartered|
|Burgundy wine||750 Milliliter (1 Bottle)|
|Canned pineapple juice||46 Ounce (1 Can)|
|Brandy||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Skewer drained pineapple chunks, apple chunks, lemon, and orange slices onto wooden picks in an assorted fashion.
Combine reserved pineapple juice, Burgundy, canned pineapple juice, brandy, and sugar in a container.
Add skewered fruit kabobs.
Refrigerate at least 1 hour.
Serve the drinks over ice with a fruit kabob in each glass.