1 can chunk pineapple
1 chicken breast, skinned and cubed
2 lg. cloves garlic
2 tbsp. ginger
2 tbsp. vegetable oil
2 medium carrots, sliced
1 bell pepper, slivered
4 oz. cooked spaghetti
3 green onions, chopped

SAUCE:

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

Drain pineapple. Stir fry chicken in garlic, ginger, and oil for 2 minutes. Add pineapple, carrots, and peppers. Cover; steam 2-3 minutes or until tender. Stir in spaghetti and add sauce and onions. Heat through.