20 oz. can Dole chunk pineapple in juice
2 chicken breasts, split, skinned and boned
2 cloves garlic, minced
2 tbsp. olive oil
2 med. carrots, sliced
1 green bell pepper, slivered
4 oz. thin spaghetti, cooked
3 green onions, sliced

SAUCE:

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

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