1 (8 oz.) can pineapple chunks
2 tbsp. sesame oil
1 tbsp. honey
1 tbsp. shoyu
1 tbsp. minced crystallized ginger
1 lg. clove garlic, pressed
2 c. cooked spiral pasta
1 c. cooked chunked chicken
2 tbsp. sliced green onion
2 c. cooked broccoli florets
1/3 c. red bell pepper strips
1 tbsp. toasted sesame seeds

Drain pineapple and reserve juice. In screw-top jar combine reserved juice, sesame oil, honey, shoyu, ginger and garlic.

In large bowl combine pineapple, chicken, pasta and onion. Toss with dressing, cover and refrigerate 2 hours or longer. Add broccoli and red pepper. Toss well. Sprinkle well with sesame seeds. Serves 4.