Preheat oven to 400°. Prepare stuffing as label directs. Remove and discard giblets and livers from hens. Trim excess fat from hens. Evenly fill hen cavities with prepared stuffing.
Sprinkle inside cavities and outside of hens with salt, pepper and garlic powder. Sprinkle outside of hens with rosemary. Place hens in single layer in two 9 x 14-inch roasting pans, making sure hens don’t touch each other. Brush hens with butter.
Roast 40 to 45 minutes (55 minutes to 1 hour for chickens) or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°. Add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if des
Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 4 to 5 minutes or until mixture thickens slightly, stirring occasionally.
To serve, for chickens, with spoon, scoop stuffing from cavities and transfer to serving bowl; cut chickens lengthwise in half. Serve hens with Orange-Pineapple Sauce.