Mahi-Mahi Skewers with Ham, Pineapple and Ginger-Soy Glaze – Rachael Ray

Ingredients

• 1 1/2 pounds mahi-mahi fillet, 3/4-1-inch thick, cut into 20 chunks
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon five-spice powder
• 4 thin slices Black Forest ham (about 6 ounces), cut into strips as wide as the fish cubes
• 1/2 fresh pineapple, peeled, quartered lengthwise and cut into 16 chunks
• 1 small red onion, cut into bite-size pieces
• Vegetable oil, for brushing
• 1/4 cup Tamari (dark soy sauce)
• 1/4 cup honey
• Grated peel of 1 lime and juice of 2 limes
• 1 1-inch piece of fresh ginger root, peeled and grated
• 1 tablespoon toasted sesame oil
• 1 1/2 cups chicken stock
• 1 tablespoon butter
• 1 1/2 cups couscous
• 1/2 cup macadamia nuts, chopped
• 2 scallions, sliced on an angle