Heat Grill. In a smaill bowl, combine mayonnaise, 2 teaspoons teriyaki sauce, 2 teaspoons finely chopped green onions, honey, sesame seeds and ginger root. Blend well and refigerate until ready to serve.

Pound chicken to ? thickness. Brush with about 2 teaspoons of teriyaki sauce.

Grill chicken until juices run clear, turning once and brushing with remaining teriyaki sauce.

Toast rolls on grill. Grill pineapple slices for 1 minute turning once.

Assemble roll with chicken, lettuce, pineapple slice, green onion slices and prepared sauce.