Prep the ingredients per the instructions above.
Preheat a grill or grill pan on medium heat.
In a bowl, whisk together the ingredients for the marinade. Season with salt and pepper to taste. Set some aside to brush the inside of the rolls.
Cook the chicken: Brush one side of the chicken with the marinade and season with salt and pepper. Then place that side down on the grill or grill pan. Brush the top side with marinade and season with salt and pepper. Cook on one side about 6 minutes until nicely marked then flip over and brush with marinade again. Cook for about 6 minutes to an internal temperature of 160°F (71°C).
Brush the inside of each roll with the marinade. Lightly grill or toast to golden brown. Then set aside.
Once the chicken is cooked, set aside to rest for 2 to 3 minutes.
Mix together the ingredients for the pineapple spritzer. Serve over ice if desired.
Make the sandwich: Spread mayo on the inside of both halves of the bread. Layer with lettuce, tomato, chicken, cheese, and onion.
Serve: Cut the sandwich in half and enjoy with a side of fruit and pineapple spritzer.