Orange Chicken And Veggies

• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 3/4 cup maple syrup
• 4 teaspoons canola oil
• 3/4 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 2 medium sweet red peppers, halved and seeded
• 1 medium green pepper, halved and seeded
• 3 medium zucchini, halved lengthwise
• 1 fresh pineapple, peeled and cut into 1/2-inch slices
• 2 unpeeled medium oranges, cut into 1/2-in slices

1. In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally.
2. Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown.

orange juice concentrate, maple syrup, canola oil, curry powder, cayenne pepper, chicken, sweet red peppers, green pepper, zucchini, pineapple, oranges

Taken from www.tasteofhome.com/recipes/orange-chicken-and-veggies/ (may not work)