In a large pot of boiling water, cook the pasta until al dente according to the package directions; rinse under cold water an drain.
While pasta is cooking, core and cut your pineapple into thick sticks.
Whisk together flour, soy sauce, red wine vinegar and broth in a small bowl.
In another small bowl, lightly beat egg and eggs whites.
In a wok or large skillet, heat oil over medium-high heat. Add spinach and garlic and stir fry for about 3 minutes.
Drizzle eggs into pan and cook, stirring constantly, for about 1 minute.
Stir in tomatoes, cayenne pepper, and soy sauce mixture. Cook for about 2 minutes, then increase heat to high and bring to a boil.
Add pasta and cook for 2-3 minutes or until heated through.
Removed fro heat , add pineapple and toss gently to combine. Season with salt and pepper to taste.