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In a hot sauté pan, add the Szechwan peppercorns and toast until their aroma is released. Remove immediately from the pan and set aside. In another sauté pan over medium-high
heat, melt the butter. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, toasted peppercorns, soy sauce, and maple syrup. Cook for 2 minutes. Remove from heat and cool
marinade completely. Cut halibut cheeks into bite-size pieces and add to the cooled marinade. Cover and refrigerate for 30 to 45 minutes.
Cut pineapple into bite-size chunks. Skewer halibut
cheeks, mushrooms, zucchini, and pineapple. Prepare barbecue and grill skewers. Cook skewers about 3 minutes on each side while basting frequently with marinade. Serve with a fresh salad.
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