1 can (20 oz.) chunk pineapple in juice or syrup
1 chicken breast, skinned, boned
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 bell pepper, slivered
4 oz. thin spaghetti, cooked and drained
3 green onions, chunked

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. Cut chicken into chunks. In large skillet or wok, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover, steam 2 to 3 minutes until vegetables are tender crisp. Stir in spaghetti. Combine sauce ingredients, pour into wok along with green onions. Toss until ingredients are thoroughly mixed and heated through. Makes 4 servings.