Instructions: Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate , turning once, at least 1 hour but no longer than 24 hours.

Heat coals or gas grill. Remove chicken from marinade; discard marinade.

Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2 inch slices and bell pepper into 1/2 inch strips. Top chicken and bell pepper with coconut and currants.

Serve with rice.

Yield: 4 servings.

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