Combine 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. Remove chicken from marinade and 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 if desired. Serves 4.