How to Make It
Preheat oven to 400°F. Place French rolls on one cookie sheet and onion rings on a second cookie sheet. Bake according to package directions.
Combine chicken and teriyaki marinade in recloseable food storage bag. Refrigerate for 30 minutes. Meanwhile, stir together mayonnaise, garlic, salt and pepper in small bowl; set aside.
Spray cold grate of gas grill with grilling spray. Preheat grill for medium-high heat. Place chicken and pineapple slices on grill grate; grill on both sides or until chicken is cooked and reaches an internal temperature of 165°F and pineapple is browned lightly. Discard remaining marinade. Remove from grill; halve pineapple slices.
To assemble: split the French rolls in half; place 1 piece chicken on bottom of each roll. Top with 2 pieces of cheese and 2 pieces of pineapple. Place back in oven until cheese melts. Spread 2 teaspoons garlic mayo on each top of rolls; place over pineapple to close rolls. Serve with additional teriyaki and garlic mayo, if desired. Serve with onion rings.