JERK Pork: Rub jerk seasoning onto meat; place in resealable plastic bag. Refrigerate at least 4 hours or overnight. Grill, covered, on medium-high heat 10 min. on each side or until done (145ºF), brushing with barbecue sauce for the last minute. Remove from heat; let stand 3 min. Dice into small pieces.
CARIBBEAN Vinaigrette: Mix ingredients until well blended.
FOR each serving: Cover oval or rectangular plate with 1 cup lettuce; top with 1/2 cup arugula. Arrange 2 Tbsp. of each of the remaining Salad ingredients in rows over arugula. Drizzle with 3 Tbsp. Caribbean Vinaigrette. Or, serve the vinaigrette on the side.