1 (20 oz.) can chunk pineapple
1 chicken breast, skinned & boned
1 lg. clove garlic, pressed
2 tbsp. minced ginger root or 1 tsp. ginger
2 tbsp. oil
2 med. carrots, sliced in coins
1 green bell pepper, slivered
4 oz. spaghetti, cooked
3 green onions, sliced
1/2 c. pineapple juice (reserved)
1/3 c. soy sauce
1 tbsp. sesame oil
1 tbsp. cornstarch

Drain pineapple, cut chicken in chunks. In large skillet, stir-fry chicken, garlic, ginger, in oil for 2 minutes. Add pineapple, carrots, and peppers. Cover and steam 2 to 3 minutes until vegetables are tender crisp. Add spaghetti. Mix sauce and add with green onions. Toss until thoroughly mixed and heated.