CARIBBEAN Jerk BBQ Sauce: Process ingredients in food processor until well blended.
CASSAVA Salad: Bring cassava and water to simmer in large pot on low heat. Cook 15 min. or until a fork can easily pierce through the largest pieces; drain. Rinse under cold water until cool; drain well.
COMBINE cassava and remaining ingredients. Cover; refrigerate at least 1 hour.
CHICKEN Skewers: Thread 1 chicken strip onto each skewer; brush each with 1 tsp. oil.
GRILL skewers on medium-high heat until bottom side is golden brown; turn. Brush each with 1 tsp. BBQ Sauce. Cook until done; turn. Brush with remaining BBQ Sauce.
SERVE 3 skewers with 1/2 cup Cassava Salad.