Halve pineapple crosswise; cover and refrigerate bottom half. With a sharp knife, remove the peel and eyes from the remaining half. Cut pineapple into 12 bite-size chunks; set aside. In small bowl combine orange juice, honey, lemon juice, and mint. Stir until well combined.
Thread a whole strawberry, pineapple chunk, kiwi chunk, and apple chunk onto each of twelve 6-inch wooden skewers. Arrange skewers in a 13x9x2-inch dish. Pour the orange juice mixture over skewers. Cover; marinate in the refrigerator about 2 hours, turning occasionally.
To serve, place reserved pineapple half on a kale-lined plate. Insert skewers into pineapple half. Makes 12 kabobs.