Heat oven to 350°F. In small saucepan, combine pineapple juice and 1 teaspoon honey; add fruit bits. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 cup of the chopped walnuts.
Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
Place scant 1/4 cup fruit mixture on center of each chicken breast. Bring about 1 inch of 1 end of chicken over mixture. Fold in sides; roll up jelly-roll fashion, pressing ends to seal. Secure with toothpicks if necessary.
In food processor bowl with metal blade or blender container, process remaining 1/4 cup walnuts until ground. In small bowl, combine ground walnuts and bread crumbs. Brush chicken rolls with 2 tablespoons honey; roll in walnut mixture. Place chicken rolls in ungreased 8-inch square (1 1/2-quart) baking dish.
Bake at 350°F. for 25 to 30 minutes, or until chicken is fork-tender and juices run clear.