1 (20 oz.) can pineapple chunks
2 chicken breasts, split, skinned and boned
2 cloves garlic, pressed
1 tsp. ginger
2 tbsp. vegetable oil
2 carrots, sliced
1 green bell pepper, sliced
3 onions, chunked
4 oz. thin spaghetti, cooked
1/3 c. pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. oil

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

Combine remaining ingredients. Pour into skillet along with onions. Toss until ingredients are thoroughly mixed and heated through.