In saucepan, heat 1 tablespoon oil over medium-high. Add onion and pepper; saute 2 minutes. Add cranberries, pear, sugar, vinegar, garlic powder, ginger, salt and pepper flakes. Simmer, uncovered until cranberries pop, 10 to 12 minutes. Scrape into bowl. Refrigerate to chill.
In large dish, mix vinegar, oil, salt, allspice, cinnamon, ginger and pepper. Add turkey; marinate at room temperature 15 minutes.
Prepare outdoor grill with medium-hot coals or heat grill pan.
Grill turkey until cooked through, about 4 to 5 minutes per side. Serve with chutney.
