1 can (20 oz.) chunk pineapple
1 chicken breast split, skinned & boned (I use 3-4 chicken breasts)
2 lg. cloves garlic, chopped
1 tsp. ground ginger
2 tbsp. vegetable oil
2 lg. carrots
1 lg. green bell pepper
4 oz. thin spaghetti (cooked according to pkg. directions)
Several green onions, chunked

SAUCE:

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

Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken in chunks. In large skillet, stir fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots and bell pepper.

Cover and steam until vegetables are tender crisp. Stir in cooked spaghetti. Combine sauce with green onions, toss until ingredients are thoroughly mixed and heat through. Serves 4-6.