Pork and Peach Kabobs with a Teriyaki Glaze

5 Average
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.
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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 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”

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  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.