Five-Spice Pork Kabobs with Grilled Peach Wedges

five spice pork kabobs with grilled peaches

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.

Course Main Course

Cuisine Asian inspired

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

Prep Time 20

Cook Time 12

marinating 1

Total Time 1 32

Servings

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