Cut the canned pineapple into cubes. keep the syrup in canned
pineapple. Grate the garlic. Leave the cream cheese in room
temperature.
Melt the butter in a frying pan. Put in chicken meat and fry until it
is cooked and brownish. Add in garlic and pineapple.
Pour the syrup from the canned pineapple and chicken broth. bring it to
a boil. Put in cream cheese and milk. Stir to mix it
When the mixture is well combine, add in curry powder and stir again.
Cook for about 20 minutes. Add in salt and black pepper.
In a separate pasta cooker, pour in water and boil it. Add little bit
of salt in boiling water. Add in spaghetti. Cook for about 14 minutes.
Separate the spaghetti from water.
Put the spaghetti on a serving plate. Pour the curry chicken over the
spaghetti. Serve immediately.