Five Spice Pork Kabobs with Grilled Peach Wedges – Sweet, Savory, and Perfect for Summer

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Tender, flavorful pork tenderloin cubes are marinated in a sweet and savory five-spice sauce, then grilled to perfection alongside juicy peach wedges. The result is a beautifully caramelized, slightly smoky kabob with a hint of Asian-inspired sweetness—perfect for a summer meal or special dinner.

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If you’re looking for a summer grill recipe that’s a little different from the usual burgers and hot dogs, these Five Spice Pork Kabobs with Grilled Peach Wedges are about to become your new favorite. Juicy pork tenderloin cubes are marinated in a sweet and savory Asian-inspired sauce, threaded onto skewers, and grilled to perfection alongside caramelized peach wedges. The result? A smoky, sweet, and slightly tangy bite that’s packed with flavor and perfect for sharing.

Why You’ll Love This Recipe

• Quick marinade, big flavor: The combination of soy sauce, coconut sugar, hoisin, honey, and five spice creates a marinade that’s irresistible. Even a short 1-hour soak makes the pork juicy and flavorful.
• Sweet and savory magic: Grilled peaches add a natural sweetness and caramelization that pairs perfectly with the pork.
• Simple grill prep: Whether you’re using a grill, grill pan, or even your oven, this recipe is easy to make and looks impressive on the plate.
• Perfect for entertaining: Colorful kabobs are Instagram-worthy and make dinner feel like a special occasion.

Tips from My Kitchen

• Marinate pork 2–3 hours for maximum flavor.
• Keep peach wedges thick to prevent them from falling apart.
• Rotate skewers often for even caramelization.
• Line your grill pan with foil for easy cleanup.
• Leftovers store in an airtight container for up to 3 days; reheat gently.
• Substitutions: Chicken thighs or beef sirloin cubes can replace pork; maple sugar or date syrup can be used in place of coconut sugar (adjust honey slightly).

Ingredients

• 1 1/2 pounds (680 g) pork tenderloin, trimmed and cut into 1–1.5 inch cubes
• 3 tablespoons coconut sugar
• 2 tablespoons honey
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon mirin
• 1/2 tablespoon fresh lime juice
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic (~6 g)
• 1 teaspoon fresh grated ginger (~2 g)
• 1 teaspoon Chinese five-spice powder
• 3 peaches, cut into wedges (6–8 wedges per peach)
• Skewers (soak wooden skewers for 30 minutes before grilling)

Ingredient Notes:

• Coconut sugar: Adds gentle caramel notes and helps the glaze stick.
• Hoisin sauce: Gives a rich, savory-sweet depth.
• Mirin & lime juice: Provide subtle acidity to balance sweetness.
• Peaches: Choose firm, ripe peaches for best grilling results.

How to Make Five Spice Pork Kabobs

1. Whisk up the marinade. Combine soy sauce, coconut sugar, honey, hoisin, mirin, lime juice, sesame oil, garlic, ginger, and five spice in a medium bowl. This sweet and savory mixture is what makes the pork so addictive.
2. Prep the pork. Trim any excess fat and cut the tenderloin into 1–1.5 inch cubes.
3. Marinate. Toss the pork cubes in the marinade, cover, and let them chill in the fridge for at least an hour (or up to 3 hours for maximum flavor).
4. Prep the peaches. Slice the peaches into wedges and, if you like, brush them lightly with honey for extra caramelization.
5. Heat the grill. Preheat to medium-high. If using wooden skewers, soak them for 30 minutes to prevent burning.
6. Assemble the kabobs. Thread the pork cubes onto skewers, leaving a little space between each piece for even cooking. The peach wedges can be grilled alongside or separately.
7. Grill. Cook the pork for about 10–12 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Grill the peach wedges 3–5 minutes per side until tender and slightly charred.
8. Serve and enjoy. Let the pork rest for a few minutes, then plate alongside the grilled peaches. Sprinkle with fresh herbs like cilantro or green onions if you want that extra pop of color.

Recipe Notes

• Pork doneness: Use a meat thermometer to ensure pork reaches 150°F Overcooking can make it dry.
• Peach ripeness: Choose firm but ripe peaches for grilling; overly soft peaches may fall apart.
• Marinade tip: You can reserve 1–2 tablespoons of marinade to brush on pork while grilling for extra glaze. Do not reuse raw marinade.
• Skewer options: Metal skewers are reusable and easier; wooden skewers need soaking to avoid burning.
• Oven or stovetop: If no grill is available, broil pork and peach wedges in the oven or use a grill pan on the stovetop. Cook times are similar.
• Serving idea: Serve with jasmine rice or a light salad for a complete meal.
• Make-ahead: Pork can marinate up to 6 hours in advance; peaches should be cut right before grilling.

Food Pairing

To turn these kabobs into a complete meal, try pairing them with:

• Grains: Jasmine rice, coconut rice, or even a warm quinoa salad.
• Veggies: Grilled zucchini, asparagus, or bell peppers for extra color.
• Salads: A light arugula salad with citrus dressing complements the sweetness of the peaches.
• Sauces: A simple yogurt or miso-based dipping sauce can elevate the kabobs even further.

Wine & Drink Pairings

For wine lovers, these kabobs pair beautifully with wines that balance sweetness and acidity:

• White wine: A lightly oaked Chardonnay or Riesling complements the sweet peach and the umami-rich marinade.
• Red wine: A light-bodied Pinot Noir with subtle fruit notes won’t overpower the pork and adds a nice earthy contrast.
• Rosé: A dry rosé works wonderfully for summer grilling, highlighting both the smoky pork and the fresh peaches.
• Non-alcoholic: Sparkling water with lime or lightly sweetened iced green tea.
• Cocktails: Bourbon-peach smash or ginger-lime mocktail echoes the dish flavors.

FAQ

These Five Spice Pork Kabobs with Grilled Peach Wedges are a perfect combination of sweet, smoky, and savory flavors. They’re quick to prepare, fun to grill, and guaranteed to impress anyone at your next summer dinner—or even a weeknight meal. Give them a try and watch the peaches and pork disappear from the plate in no time!

Try these kabobs this summer and share your creations! Snap a photo, comment below, and tag your friends so they can make them too. Summer grilling never tasted so sweet and savory.

Five-Spice Pork Kabobs with Grilled Peach Wedges

Tender, flavorful pork tenderloin cubes are marinated in a sweet and savory five-spice sauce, then grilled to perfection alongside juicy peach wedges. The result is a beautifully caramelized, slightly smoky kabob with a hint of Asian-inspired sweetness—perfect for a summer meal or special dinner.

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Course: Main Course

Cuisine: Asian inspired

Keyword: Asian-inspired pork skewers, Five Spice Pork Kabobs with Grilled Peaches, Summer grill recipes

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

marinating: 1 hour hour

Total Time: 1 hour hour 32 minutes minutes

Servings: 4

Calories: 355kcal

Equipment

• Grill (or grill pan)
• Wooden or metal skewers (if using wooden, soak for 30 minutes)
• Medium mixing bowl
• Resealable plastic bag or shallow dish for marinating
• Basting brush (optional, for peaches)
• Tongs

Ingredients

• 1 1/2 pounds 680 g pork tenderloin, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
• 3 tablespoons 30 g coconut sugar
• 2 tablespoons 30 ml honey
• 1/4 cup 60 ml soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon mirin
• 1/2 tablespoon fresh lime juice
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic ~6 g
• 1 teaspoon fresh grated ginger ~2 g
• 1 teaspoon Chinese five-spice powder
• 3 peaches cut into wedges (6–8 wedges per peach)
• Skewers soak wooden skewers 30 min before grilling

Instructions

Make the Marinade

• In a medium bowl, whisk together coconut sugar, honey, soy sauce, hoisin sauce, mirin, lime juice, sesame oil, garlic, ginger, and five spice until smooth.
• Coconut sugar dissolves better with the liquid ingredients, so whisk well.

Marinate the Pork

• Place pork cubes in a resealable bag or shallow dish. Pour marinade over pork and toss to coat evenly.
• Seal or cover and refrigerate for 1–3 hours.
• Tip: Remove pork from fridge 15–20 min before grilling to bring closer to room temperature for even cooking.

Prep the Peaches

• Wash and cut peaches into wedges.
• Lightly brush with oil or a tiny drizzle of honey to prevent sticking and encourage caramelization.

Preheat the Grill

• Heat grill or grill pan to medium-high (~400°F / 200°C).
• Oil the grates lightly to prevent sticking.

Assemble Kabobs

• Thread pork cubes onto skewers, leaving small gaps between pieces.
• Grill peach wedges separately or alongside pork on skewers.

Grill

• Pork: 10–12 minutes, turning occasionally, until internal temperature reaches 145°F (63°C) and edges are caramelized.
• Peaches: 3–5 minutes per side, until tender and lightly charred.
• Tip: Because coconut sugar caramelizes faster than brown sugar, watch closely and turn pork frequently to avoid burning.

Serve

• Let pork rest 2–3 minutes before serving.
• Arrange kabobs with grilled peach wedges on a platter.
• Optional: garnish with sesame seeds or fresh herbs like cilantro or green onions.

Notes

 

• Use a meat thermometer for perfectly juicy pork.
• Choose firm, ripe peaches for grilling.
• Reserve a bit of marinade to brush on pork while grilling (don’t reuse raw marinade).
• Can be cooked on a grill pan or broiler if no outdoor grill is available.
• Perfect with rice, quinoa, or a light salad.
• Optional Date Syrup Note: Swap 3 tbsp coconut sugar for 2 tbsp (30 ml) date syrup. Reduce soy sauce or mirin by 1 tsp to compensate for extra liquid. Brush peaches and pork carefully; date syrup caramelizes very quickly and can burn.

Nutrition

Calories: 355kcal | Carbohydrates: 34g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1014mg | Potassium: 880mg | Fiber: 2g | Sugar: 29g | Vitamin A: 375IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg

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