1. Fill a shallow container with water. Soak 10 10-inch bamboo skewers for 30 minutes.
2. Trim and peel pineapple. Quarter lengthwise; remove core. Cut each quarter lengthwise into 3 3-inch long wedges. Reserve 2 wedges for another use. Line a baking sheet with foil.
3. Place a rack 3 inches from heat source; preheat broiler to high. Skewer 1 pineapple wedge on each stick; wrap each with a slice of prosciutto. Place kebabs on lined baking sheet and cover exposed bamboo completely with sheets of foil. Lightly drizzle each with olive oil. Broil kebabs until prosciutto begins to crisp, 2 to 3 minutes per side. Drizzle with honey, sprinkle with thyme and pepper and serve.