Combine all the ingredients in a small saucepan over medium heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
Cover the chicken breast fillet with plastic wrap. Using a kitchen mallet pound chicken to about 1/2-inch thick. Pour a small amount of teriyaki glaze into a plastic container with a lid (such as Tupperware), then place chicken in the container. Add teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than 12 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.
Preheat barbecue or grill to medium. Grill chicken for 4 to 6 minutes per side. At the point you turn the chicken breast add the pineapple slices to the grill. Grill pineapple about 3 or 4 minutes. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
Toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
Spread approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
Stack the chicken breast on the bottom bun.
Arrange the tomato slices on the chicken.
Stack the grilled pineapple on top of the tomato slices.
Add about 1/3 cup of shredded lettuce on next, top with the top bun.
