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When summer grilling season hits, I crave these grilled Pork Kabobs with juicy nectarines. They’re easy, flavorful, and absolutely stunning on a plate! The pork gets marinated in a simple honey mustard sauce, then paired with sweet nectarines that caramelize beautifully on the grill. Every bite is tender, sweet, savory, and just bursting with flavor.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I made these tonight and they were AWESOME. These are totally my favorite kabobs!!! They are way easy to make, too. YUMMMM! I can’t wait to make them again!” – Erica
“I tried these kabobs and my husband and I LOVED them. Very tasty!” – Heidi
Why I Love These Kabobs
These pork kabobs are a summer staple at our house. They’re quick to prep, easy to cook, and taste amazing every single time. The honey mustard marinade brings out the natural flavor of the pork, while the nectarines add a pop of juicy sweetness.
Grilled fruit is a total game-changer, and paired with tender, marinated pork? It’s perfection on a stick. I’ve served these for casual dinners and backyard parties—and there are never any leftovers! Add our Cheesy Grits, Grilled Corn Salad, and Baked Potato Wedges and you’ve got the perfect barbecue dinner.
🩷 Emily
Key Ingredients You’ll Need
These pork kabobs come together with just a few simple ingredients. Check the recipe card below for full measurements:
- Dijon Mustard – Adds bold, tangy flavor and helps tenderize the pork.
- Honey – Sweetens the marinade and creates a sticky glaze while grilling.
- Olive Oil – Keeps the pork juicy and helps distribute the flavors.
- Garlic – Adds a savory boost to the marinade.
- Pork Ribs – Cut into chunks; pork ribs have the right mix of flavor and tenderness for kabobs.
- Nectarines – Their sweetness balances the savory pork and caramelizes beautifully on the grill.
How to Make Pork Kabobs
These grilled pork kabobs are surprisingly easy! Here’s how to make them:
- Combine mustard, honey, olive oil, garlic, salt, and pepper in a bowl.
- Add pork chunks and stir to coat. Marinate for at least 30 minutes in the fridge.
- Cut nectarines into wedges—about six per fruit.
- Thread the pork and nectarine pieces onto soaked wooden skewers or metal skewers.
- Grill the kabobs over medium heat, turning occasionally.
- Baste with extra honey as they cook to create a sweet glaze. Let the kabobs rest for a few minutes before serving.
Tips for the Best Kabobs
- Prepare grill – Oil up your grill grate so the kabobs don’t stick.
- Soak wooden skewers – to prevent burning—15 to 30 minutes in water works great.
- Don’t skip the marinade – It adds major flavor and keeps the pork tender.
- Baste while grilling – to build up a sticky, sweet glaze.
- Watch temperature – Don’t cook kabobs on super-high heat. They’ll burn quickly if you’re not careful.
- Cook to 145°F – using a meat thermometer for juicy, safe-to-eat pork.
- Use firm, ripe nectarines – that hold their shape on the grill.
- Smoker option – We also like making these on our pellet grill so there aren’t flare-ups. Plus it gives them an added delicious smoky flavor.
What to Serve with Pork Kabobs
These pork kabobs pair perfectly with all your favorite summer sides! Here are some delicious ideas:
Frequently Asked Questions
I like using pork ribs or tenderloin. They’re both flavorful and stay juicy when grilled. Just avoid very lean cuts like pork loin, which can dry out quickly.
Grill over medium heat (about 400°F) for 8–10 minutes, turning once or twice. Thicker pieces may need a couple more minutes. The pork should reach 145°F internally.
Yes! Line a baking sheet with foil and bake at 400°F for 15–20 minutes. For a bit of char, broil them for the last few minutes.
Definitely. Peaches are a great alternative and grill up just as beautifully. Just make sure they’re firm enough to stay intact.
You can marinate the pork and cut the nectarines ahead of time. Assemble the kabobs shortly before grilling to keep the nectarines fresh.
How to Store Leftovers
If you have leftover pork kabobs (lucky you!), here’s how to store them:
- Fridge: Remove from skewers and store in an airtight container for up to 3 days.
- Reheat: Warm in the microwave, oven, or air fryer until heated through.
- Freezer: You can freeze the cooked pork (without nectarines) for up to 2 months. Thaw overnight and reheat before serving.
More Delicious Kabob Recipes
Love pork kabobs? Try some of our other favorite skewer recipes:
These are the kind of kabobs that turn into a summer tradition. Whether you’re hosting a BBQ or just looking for a fun weeknight dinner, these pork kabobs will steal the show. if you try them let me know how they turned out in the comments below! Did you add any other fruits or veggies to the skewers? I’d love to hear your twists! 🍑🍢
Grilled Pork Kabobs
Equipment
- Outdoor Barbecue Grill
Ingredients
- 2 Tablespoons dijon mustard
- 2 Tablespoons honey
- 3 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 pounds pork ribs cut into chunks cut off excess fat
- 4 large nectarines
- 1/2 cup honey
Instructions
- In a large bowl, mix the first six ingredients and stir in the pork pieces.
- Marinate at least 30 minutes, longer if possible.
- Cut each nectarine into six wedges.
- Alternate the nectarine and pork on skewers.
- Place kabobs on the grill and cook until browned.
- While cooking, baste the kabobs generously with honey. Enjoy!
Notes
- Prepare the grill: Oil the grates to prevent sticking.
- Soak wooden skewers: 15–30 minutes in water to avoid burning.
- Don’t skip the marinade: It adds flavor and keeps pork tender.
- Baste while grilling: Use honey for a caramelized, sticky glaze.
- Watch the heat: Grill over medium heat—too hot and they’ll burn.
- Cook to 145°F: Use a meat thermometer for juicy, safe pork.
- Use firm nectarines: So they hold up well on the grill.
- Try a smoker: A pellet grill gives added smoky flavor with fewer flare-ups.
- Store leftovers: Remove from skewers and refrigerate in an airtight container for up to 3 days. Reheat in the microwave, oven, or air fryer.
I made these tonight and they were AWESOME. These are totally my favorite kabobs!!! They are way easy to make, too. YUMMMM! I can’t wait to make them again!
I tried these kabobs and my husband and I LOVED them. Very tasty!