DIRECTIONS
To make the pesto, preheat oven to 400-degrees and place the macadamia nuts on a small baking sheet.
Bake the nuts until they are toasted and golden brown, about 10-12 minutes.
Add the nuts into a small food processor and process until they are slightly crumbly.
Add in the cilantro, ginger, and lime juice.
Process until the cilantro is broken down.
Add in 2 TBSP of melted coconut oil and process until well combined.
Season to taste with salt and pepper.
Cut the mahi into large chunks and place into a medium bowl.
Pour half of the pesto on top of the fish and stir until the fish is well coated.
Cover and refrigerate for at least an hour.
Preheat your grill to medium heat.
Divide the fish and as much pineapple as you want evenly between two skewers.
Place the skewers on the grill and cook until the fish flakes easily with a fork and the pineapple has nice grill marks, about 2-4 minutes per side.
Serve the skewers with the remaining pesto and top with the rest of the toasted macadamia nuts.