1 can (20 oz.) pineapple
1 lb. boneless chicken breast
2 cloves garlic, minced or pressed
2 tbsp. minced ginger root
2 tbsp. oil
2 med. carrots, peeled, sliced
1 green pepper, sliced thin
4 oz. cooked spaghetti
3 green onions, chunked

SAUCE:

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

Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and pepper. Cover and steam for 2 to 3 minutes. Stir in spaghetti.

Combine sauce ingredients. Pour into skillet along with green onions. Toss until ingredients are mixed and heated through.