Drain pineapple, reserving juice. Set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Melt margarine in a large nonstick skillet over medium-high heat; add chopped bell peppers, and sauté 5 minutes or until tender.
Stir in 2/3 cup hot water and seasoning packet from stuffing mix. Stir in stuffing mix and pineapple. Spoon about 1/2 cup stuffing mixture onto each chicken breast; roll up, securing with wooden picks, and place into a lightly greased 11- x 7-inch baking dish.
Stir together reserved pineapple juice, brown sugar, vinegar,and grated ginger; drizzle evenly over chicken.
Bake at 400° for 25 to 30 minutes or until done.
