2 c. pineapple chunks, drained
2 lg. garlic cloves, pressed
1 tbsp. plus 1 tsp. oil
2 med. carrots, sliced
3 green onions, sliced
8 oz. chicken breast
1 tsp. ground ginger
1 green pepper, slivered
3 oz. spaghetti or 2 c. cooked rice

SAUCE:

1/3 c. pineapple juice
1 tbsp. plus 1 tsp. vegetable oil
1/3 c. soy sauce
1 tbsp. cornstarch

Cut chicken into chunks, stir fry in oil with garlic and ginger for 3 minutes. Add pineapple, carrots, and peppers. Cover and steam 2-3 minutes until vegetables are crisp and tender. Stir in spaghetti or rice. Pour combined sauce ingredients into skillet along with onions. Toss until ingredients are thoroughly mixed and heated. Serves 4.

Equals: 1 fruit, 2 protein, 2 fats, 1 bread, 1 vegetable and condiments, 8 optional calories.