- Pound chicken to ½-inch thick; salt and pepper as desired. Brush with 5 tablespoons Honey Teriyaki Sauce.
- Prepare grill to medium heat. Place chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
- Meanwhile, in small bowl, combine mayonnaise, Onion Onion™ Seasoning and 1 tablespoon Honey Teriyaki Sauce. Set aside.
- Top chicken with cheese and pineapple slices. Remove from grill and place on toasted buns. Top with teriyaki mayo and garnish with green onions, if desired.
Makes 6 servings. Serve with Lemon Dill Veggie Pasta Salad.
Make ahead & freeze: Combine step 1 in a quart freezer bag. Place remaining Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.