Jerk Pork Skewers with Pineapple & Jicama Salad

Ingredients

• 1 kg piece pork shoulder, cut into 2.5cm pieces
• To serve: lime wedges and steamed rice (optional)
• Jerk marinade
• 6 spring onions, coarsely chopped
• 4 garlic cloves
• ½ cup (loosely packed) flat-leaf parsley
• 1-2 habanero chillies, seeds removed, coarsely chopped
• Juice of 1 lime
• 2 tbsp vegetable oil
• 2 tbsp thyme leaves
• 2 tbsp brown sugar
• 2 tbsp finely grated ginger
• 2 tsp ground allspice
• 2 tbsp soy sauce
• ¼ tsp ground cayenne and cinnamon
• Pineapple and jicama chopped salad
• 1 jicama (about 300gm), cut into julienne
• ½ pineapple, cut into thin wedges
• 3 spring onions, thinly sliced
• Juice of 1½ limes, or to taste
• ½ tbsp dried chilli flakes, or to taste