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| 1/2 Tasse | orange juice |
| 1/4 Tasse | peanut butter |
| 2 Teelöffel | curry powder |
| 4 | Boneless, skinless chicken breast halves (about 1 lb) |
| 1 mittel | Red bell pepper, cut in half |
| 1/4 Tasse | coconut shredded |
| 1/4 Tasse | currants |
| | Hot cooked rice, if desired |
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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
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