Beat orange juice, peanut butter and curry powder in medium nonmetal bowl with wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate 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 15to20 minutes, turning once, until chicken 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. Sprinkle chicken and bell pepper with coconut and currants. Serve with rice.

Copyright: "© General Mills, Inc. 1998."

Per serving: 337 Calories (kcal); 13g Total Fat; (34% calories from fat);33g Protein; 24g Carbohydrate; 68mg Cholesterol; 157mg Sodium

Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit;2Fat; 0 Other Carbohydrates