If you can't find jicama, cucumber is a good alternative.
1 kgpiece pork shoulder, cut into 2.5cm piecesTo serve:lime wedges and steamed rice (optional)Jerk marinade 6spring onions, coarsely chopped4garlic cloves½ cup(loosely packed) flat-leaf parsley1-2habanero chillies, seeds removed, coarsely choppedJuiceof 1 lime2 tbspvegetable oil2 tbspthyme leaves2 tbspbrown sugar2 tbspfinely grated ginger2 tspground allspice2 tbspsoy sauce¼ tspground cayenne and cinnamonPineapple and jicama chopped salad1jicama (about 300gm), cut into julienne½ pineapple, cut into thin wedges3spring onions, thinly slicedJuiceof 1½ limes, or to taste½ tbspdried chilli flakes, or to taste
Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.
Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).
For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.