1 (20 oz.) can chunk pineapple, in juice or syrup, drained
1 chicken breasts, split, skinned, boned & cut into chunks
2 lg. cloves garlic, pressed
2 tbsp. minced ginger root or 1 tsp. ground ginger
2 tbsp. vegetable oil
2 med. carrots, sliced
1 green pepper, slivered
4 oz. thin spaghetti, cooked
3 green onions, coarsely chopped

SAUCE:

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

Drain pineapple, reserving 1/3 cup juice for sauce. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and green pepper. Cover, steam 2 to 3 minutes until vegetables are tender-crisp. Stir in spaghetti. Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through. Serves 4.