20 oz. canned pineapple
Chicken chunks
1 lg. clove garlic
1 tbsp. ground ginger
2 med. carrots, sliced
1 med. green pepper, slivered
4 oz. cooked spaghetti
Green onion chunks
Optional: water chestnuts, pea pods, mushrooms, broccoli

SAUCE:

1/3 c. reserved pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. oil

Drain pineapple - save 1/3 cup juice. Stir fry garlic, ginger and chicken about 2 minutes. Add vegetables. Cover, steam for 2-3 minutes, until vegetables are crisp. Stir in spaghetti and sauce. Stir until mixed and heated.