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 chicken is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2 inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice. Yield: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: On the Grill! Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999