1 (20 oz.) can chunk pineapple
1 chicken breast, cut up
3 green onions, chunked
2 lg. garlic cloves, pressed
4 oz. thin spaghetti, cooked
1 tsp. ground ginger
2 tbsp. oil
2 med. carrots
1 green pepper

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

SAUCE:

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

Combine ingredients. Pour into skillet along with green onion. Toss until ingredients are thoroughly mixed and the sauce thickens.