Cut turkey breast into 1.5-inch cubes. In a large bowl, combine olive oil, lime juice, minced garlic, grated ginger, thyme, allspice, cumin, cayenne pepper, black pepper, and salt to create the jerk marinade. Add turkey cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

Cut fresh pineapple into 1-inch chunks, removing the core. If using canned pineapple, drain well and pat dry with paper towels. Soak wooden skewers in water for 30 minutes to prevent burning during grilling.

For the glaze, combine 1/2 cup pineapple juice with 2 tablespoons honey and 1 tablespoon lime juice in a small saucepan. Simmer over medium heat for 8-10 minutes until reduced by half and slightly thickened. Set aside.

Preheat grill to medium-high heat (375-400°F). Thread marinated turkey cubes onto skewers, alternating with pineapple chunks. Leave small spaces between pieces for even cooking.

Oil the grill grates lightly. Place skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even browning on all sides. Turkey should reach an internal temperature of 165°F.

During the last 2 minutes of cooking, brush skewers generously with the pineapple glaze, allowing it to caramelize slightly. Remove from grill and let rest for 3 minutes.

Arrange skewers on a serving platter, garnish with fresh cilantro and lime wedges. Serve immediately while hot.