1 (20 oz.) can chunk pineapple
1 whole chicken breast, boned & skinless
2 lg. cloves garlic, pressed
2 tsp. ginger
2 tbsp. veg. oil
2 med. carrots, sliced
1 green pepper, cut in 1 inch pieces
4 oz. thin spaghetti, cooked
2 to 4 green onions, cut in 1/4 inch slices (incl. tops)

SAUCE:

1/3 c. pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil

Drain pineapple, reserve 1/3 juice for sauce; cut chicken into bite- size pieces in skillet; stir-fry chicken in hot oil 2 minutes along with garlic and ginger. Add pineapple, carrots and green pepper; stir-fry 1 minute, cover and steam 2 to 3 minutes until vegetables are tender. Stir in cooked spaghetti; mix together sauce ingredients and pour at once into skillet along with green onions; toss to mix well. Heat through and serve at once. Makes 4 servings. Can be doubled. NOTE: Carrots can be blanched before adding.