1 1/2 tsp. curry powder
1 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. ground allspice
1/8 tsp. ground red pepper
4 (3 oz.) skinless boneless chicken breasts
2 med. bananas, cut 3 pieces lengthwise
2 tsp. molasses

In medium bowl, stir curry powder, paprika, cumin, allspice and red pepper with 1 teaspoon of water to make a paste. Add chicken and turn to coat well, rubbing paste into chicken cover and refrigerate 20 minutes. Place grill 5 inches from coals. Brush bananas on both sides with molasses. Grill chicken and bananas 5-6 minutes, turning once, until chicken is cooked through and bananas are tender.