Thaw hens. Heat oven to 350F. Wash hens and pat dry. In medium skillet, cook and stir onion and celery in 2 talespoons butter or margarine until onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring occasionally. Reduce heat; cover tightly and simmer over low heat about 20 minutes or until al liquid is absorbed. Stir in pineapple.

Stuff hens lightly with rice mixture; fasten openings with skewers and lace shut with string. Place hens breast side up on rack in open shallow roasting pan; brush with melted butter or margarine. Do not add water. Do not cover. Roast 1 1/4-1 1/2 hours, brushing often with melted butter or margarine.

While hens roast, stir together sugar and cornstarch in small saucepan. Stir in soy sauce and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again with soy mixture. Place on warm platter; pour remaining sauce over hens and serve separately.