Whisk together pineapple juice, mayonnaise, honey, and chopped cilantro in a small bowl. Season with a pinch of salt. Refrigerate until ready to serve. The sauce can be made up to 2 days ahead.

Pat salmon cubes completely dry with paper towels - this is crucial for browning. In a medium bowl, toss salmon with jerk seasoning, brown sugar, garlic powder, lime zest, lime juice, 1 tablespoon oil, and salt until evenly coated. Let sit at room temperature for 10 minutes while you heat the pan.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon in a single layer, leaving space between pieces (work in batches if needed). Cook undisturbed for 3 to 4 minutes until a dark crust forms on the bottom. Flip and cook 2 to 3 minutes more until just cooked through but still moist in the center. The exterior should be deeply caramelized with some charred edges.

Transfer salmon bites to a serving platter. Spoon the pineapple sauce into a small bowl for dipping, or drizzle lightly over the top. Garnish with extra cilantro and lime wedges if desired. Serve immediately while the edges are still crisp.