Pineapple Chicken Lo Mein

1 20 oz can unsweetened pineapple chunks (drain, reserve juice)
1 1b boneless, skinless chicken breasts cut into 1" chunks
2 garlic cloves minced
3/4 tsp. ground ginger
3 Tbsp. veg. oil (divided)
2 medium carrots julienned
1 medium green pepper julienned
4 oz spaghetti-cooked and drained
3 green onions sliced
1 Tbsp. cornstarch
1/3 cup soysauce

*In a large skillet over medium heat cook the chicken, garlic and ginger in 2 Tbsp. oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook 2-3 min. until vegtables are crisp-tender. Stir in spaghetti and onions.
*In a small bowl combine cornstarch, soysauce, 1/3 cup pineapple juice and 1 Tbsp. oil until smooth. Stir into chicken mixture. Bring to boil; cook and stir 2 minutes or until thickend. Serves 4.