1 (20 oz.) can chunk pineapple in juice
2 chicken breasts, split, skinned and boned
2 lg. garlic cloves, pressed
1 tsp. ground ginger
2 tbsp. olive oil
2 med. carrots, thinly sliced
1 green bell pepper, juileened
4 oz. thin spaghetti, cooked
3 green onions, 1/2 inch slices

SAUCE:

1/3 c. reserved pineapple juice
1/3 c. soy sauce
1 tbsp. corn starch
1 tbsp. sesame oil

Drain pineapple, reserve 1/3 cup juice. Cut chicken into chunks and stir fry with garlic and ginger in oil 2 minutes. Add pineapple, carrots and pepper. Cover and steam 2 to 3 minutes. Stir in spaghetti. Combine sauce ingredients and add with green onions. Toss mixture until combined and heated through. 4 servings.