Preheat your oven to 400°F. While the oven heats, melt the butter in a large bowl and stir in the hot water to dissolve it completely. Add the stuffing mix, diced green pepper, and one can of crushed pineapple with its syrup, mixing until the stuffing is evenly moistened and holds together. Set this mixture aside to cool slightly—this gives it time to absorb the liquid and become easier to work with.

In a small bowl, combine the remaining can of crushed pineapple with its syrup, brown sugar, vinegar, ground ginger, soy sauce, and salt. Whisk until the sugar is mostly dissolved and the sauce is well combined. This glaze will add the signature sweet-savory-tangy Hawaiian flavor that brings the dish together.

Place a chicken breast on a cutting board and carefully cut a deep horizontal pocket into the thickest side, being careful not to cut all the way through. Divide the stuffing mixture from Step 1 evenly among the four chicken breasts, packing it generously into each pocket. I like to use toothpicks to secure the opening—inserting 2-3 picks per breast keeps the stuffing from falling out during baking. If you have extra stuffing, set it aside for placing around the chicken in the baking pan.

Place the stuffed chicken breasts in a 9x13 inch baking dish, arranging them so they fit comfortably without touching. Spoon any extra stuffing around the chicken (this will bake alongside and add texture to the final dish). Pour the Hawaiian glaze from Step 2 evenly over the chicken, making sure each breast is well coated. I find that this initial coating of glaze creates a delicious caramelized exterior. Bake uncovered at 400°F for 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the glaze has thickened and begun to caramelize slightly on top.