Place chicken in self-sealing plastic bag along with half of the teriyaki sauce. Seal; marinate at least 1 -2 hours, turning once or twice. Remove chicken from bag. Discard marinade. Grill the chicken breasts over medium heat about 6-8 minutes on each side or until done. Baste with remaining teriyaki sauce while cooking, 2 - 3 times. Add sandwich rolls and pineapple rings to grill the last few minutes while cooking chicken, turning once to lightly brown both sides. Top each roll with lettuce, tomato, chicken breast and pineapple.