Grilled Chicken and Pineapple Sandwiches

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• 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 cup honey mustard
• 6 pineapple rings
• 6 slices provolone cheese
• 6 onion rolls, split
• 6 tablespoons mayonnaise
• 6 leaves romaine lettuce
• 6 slices tomato

1. Brush chicken pieces with honey mustard. 
2. Preheat a grill for medium-high heat. When hot, lightly oil the grate.
3. Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
4. To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread mayonnaise on the top buns and place onto the sandwiches.