1 (20 oz.) can chunk pineapple
1 pkg. boneless chicken breast
2 cloves garlic, pressed
2 med. carrots, sliced
4 oz. thin spaghetti, cooked
2 tbsp. vegetable oil

THE SAUCE:

1/3 c. reserved pineapple juice
1 tbsp. cornstarch
1/3 c. soy sauce
1/4 tsp. ground ginger
1 tbsp. peanut oil

Drain pineapple, reserving 1/3 cup juice. Cut chicken into chunks. In large skillet, stir fry chicken with garlic in oil for 2 minutes. Add pineapple and carrots. Cover, steam 2-3 minutes until vegetables are crisp tender. Stir in spaghetti.