Pineapple Chicken Lo Mein

20 ounce can pineapple chunks

1 lb chicken in 1 inch cubes

2 garlic cloves, minced

3/4 t. ginger

3 T oil

2 medium carrots, julienne

1 medium green pepper, julienne

4 ounces spaghetti, cooked and drained

3 green onions, sliced

1 T cornstarch

1/3 c. soy sauce



Drain Pineapple, reserving 1/3 cup juice for later, set pineapple aside.



In a large skillet over med heat, cook the chicken, garlic and ginger in 2 T oil for 6 min. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 min. or until vegetables are crisp and tender and chicken juices run clear. Stir in cooked spaghetti and onions.



In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to boil, cook and stir for 2 minutes or until thickened.