Pineapple Chicken Lo Mein

• 1 can (20 ounces) unsweetened pineapple chunks
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 3 tablespoons canola oil, divided
• 2 medium carrots, julienned
• 1 medium green pepper, julienned
• 4 ounces spaghetti, cooked and drained
• 3 green onions, sliced
• 1 tablespoon cornstarch
• 1/3 cup soy sauce

1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

pineapple, chicken breasts, garlic, fresh gingerroot, canola oil, carrots, green pepper, green onions, cornstarch, soy sauce

Taken from www.tasteofhome.com/recipes/pineapple-chicken-lo-mein/ (may not work)