Prepare shrimp and olives by skewering them alternately. Boil chicken thigh and cut into bite-sized pieces. Separate broccoli into florets and microwave for 2 minutes at 600W. Cut bell peppers into chunks and slice baguette into bite-sized pieces.

Make the cream fondue sauce. Boil water in a pot, turn off the heat, and dissolve the stew mix. Add milk and reheat on low, stirring until thickened. Transfer to a heatproof container.

Arrange the prepared ingredients and sauce on a hot plate. Grill the ingredients while dipping them in the sauce.

Prepare cheese fondue ingredients: cook pasta, wrap pineapple with prosciutto, and skewer. Slice apple and soak in salted water. Microwave asparagus and potato at 600W for 1-2 minutes.

Make the raclette fondue sauce. Boil water in a pot, turn off the heat, and dissolve the stew mix. Add milk and reheat on low, stirring until thickened. Transfer to a heatproof container.