1 (20 oz.) can chunk pineapple
1 chicken breast
2 lg. cloves garlic
2 tbsp. minced ginger root OR
1 tsp. ground ginger
2 tbsp. vegetable oil
2 med. carrots, sliced
1 green pepper, sliced
4 oz. thin spaghetti, cooked

SAUCE:

1/3 c. pineapple juice
1/3 c. soy sauce
1/3 c. water
1 tbsp. sugar

Drain pineapple, save 1/3 cup juice. Cut chicken in chunks. Stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and pepper. Cover, steam until tender crisp. Stir in spaghetti. Combine sauce ingredients and add to chicken mixture, mix thoroughly until heated through.