1 can (20 oz.) unsweetened pineapple chunks
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
3/4 tsp. ground ginger or 1 tbsp. minced fresh gingerroot
3 tbsp. vegetable oil, divided
1 bag (approx. 16 oz.) stir fry vegetables
4 oz. spaghetti, cooked and drained
1 tbsp. cornstarch
1/3 c. soy sauce
1/3 c. dark corn syrup

Drain pineapple, reserving 1/3 cup juice; set pineapple aside. In a large skillet over medium heat, cook the chicken and ginger in 2 Tbsp. oil for 6 minutes. Add the pineapple and vegetables. Cover and cook for 2 to 3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti. In a small bowl, combine the cornstarch, soy sauce, corn syrup, pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 4 servings.