In small saucepan, heat curry over medium-high heat until fragrant, 1 minute. Add preserves and butter; melt, stirring. Remove from heat; stir in rind, juice, salt, cayenne.
In saucepan of boiling water, cook snow peas 1 minute. Drain; rinse with cold water. Remove skin from swordfish; cut steaks into 1-inch pieces.
Heat grill. Alternately thread snow peas, swordfish, red pepper and pineapple onto each skewer. Brush skewers with curry sauce.
Grill skewers, turning every 2 minutes and brushing with sauce, until fish is firm, about 10 minutes.