Pork and Peach Kabobs with a Teriyaki Glaze

We are huge peach fans at my house, so it’s always exciting when peach season rolls around and we can once again get our hands on some juicy, ripe ones! I think it’s hard to beat just eating a fresh peach by itself or adding it as a topping on my morning granola cereal, but this year I just couldn’t stop there. After first trying it at a friend’s house, I had to experiment with putting peaches on the grill. The outcome – these Pork and Peach Kabobs – turned out to be a huge hit, and, even if peaches aren’t yet available where you live, this simple teriyaki glaze would be fabulous just on the pork or almost anything else you want to throw on the grill. Enjoy!

Pork and Peach Kabobs with Teriyaki Glaze on 100 Days of Real Food

Pork and Peach Kabobs on 100 Days of Real Food

Pork and Peach Kabobs with a Teriyaki Glaze

These Pork and Peach Kabobs were a huge hit, and, even if peaches aren't yet available, this simple teriyaki glaze would be fabulous just on the pork.
5 from 1 vote
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Print Recipe
Servings: 4 people


For the Kabobs:

  • 1 1/4 - 1 1/3 pounds pork tenderloin boneless (not to be confused with a pork loin)
  • 4 peaches
  • 1/2 red onion

For the Glaze:


  • Cut the tenderloin into 1 - 1 ½-inch chunks. Cut each peach in half, discard pit, and cut into 5 or 6 slices each. Cut the onion into 1 - 1 ½-inch square pieces.
  • Thread onto skewers, alternating ingredients to make 4 or 5 mixed kabobs. For mine, I did two sets of pork and peach for every piece of onion.
  • In a small sauté pan over medium heat, melt the butter. Whisk in the flour and cook for 1 - 2 minutes until it darkens in color but does not burn. Whisk in the rest of the glaze ingredients and cook at a light boil while stirring occasionally until the mixture thickens enough to lightly coat a spoon, 5 - 10 minutes. Remove from heat.
  • Preheat a gas grill to medium-high heat, around 425° F (or prepare a charcoal fire), and place the skewers on the grill. Drizzle half the glaze over top of the skewers and cook for 5 - 6 minutes. Turn the skewers over, pour the remaining glaze on top, and cook until the pork is done (no longer pink in the middle), another 5 - 6 minutes.
  • Serve warm with a big green salad and brown rice on the side.


1. Will also need 4 skewers
2. If the glaze is cooled in the refrigerator, it will thicken even more.
3. We recommend organic ingredients when feasible.
<details><summary>Nutrition Facts</summary>
Nutrition Facts
Pork and Peach Kabobs with a Teriyaki Glaze
Amount Per Serving
Calories 500 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 198mg66%
Sodium 1800mg78%
Potassium 1532mg44%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 22g24%
Protein 65g130%
Vitamin A 575IU12%
Vitamin C 10.9mg13%
Calcium 36mg4%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!


Pork and Peach Kabobs with Teriyaki Glaze on 100 Days of Real Food
Ready to go on the grill!

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26 thoughts on “Pork and Peach Kabobs with a Teriyaki Glaze”

  1. Could I broil this in the oven? Would the time be the same? Colorado peaches are in season and this seems like another great way to enjoy them but our grill isn’t working.

    1. Amy Taylor (comment moderator)

      Honestly, I’ve never made kabobs and had leftovers that weren’t
      eaten the next day but you could certainly freeze them.

  2. I saw on Facebook that you served cocktails with this recipe. You’ve been posting a lot more “treats” lately (at least on FB), you used to seem much stricter. Wondering purely out of curiosity if you’ve modified your food rules a bit? And if so, how and why? Thanks!

    1. Amy Taylor (comment moderator)

      Hi there. They haven’t loosened the pledge rules but the do allow themselves to break them sometimes. Perfection is not required. :)

  3. I made this for a large crowd and 4xs the marinade recipe. Ended up having leftover marinade and used it with boneless skinless chicken breasts on kabobs. It was great on chicken too! Served over baked brown ripe. Yummy! Thanks for another great recipe. Oh and loved the peaches though we’ve now found it easier to not put with the meat when grilling. Just halve them and throw directly on the grill.

  4. If I can’t grill them, can I bake them instead? If yes then do you know at what temperature and for how long?

  5. Could I substitute another flour to make it gluten free? (with coconut aminos) Like almond or coconut flour???

    1. Amy Taylor (comment moderator)

      Hi Sarah. We have not tried but I think it would work. Let us know if you give it a go.

  6. These look really good. I might try them with pineapple or apricots as peaches aren’t in season here yet.

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