Slice the chicken breasts in half. Using a mallet, pound them to a 1/2″ thickness.
In a gallon size Ziploc bag, add the soy sauce, Tabasco sauce, brown sugar, dijon mustard and the juice. Mix well and add the chicken.
Squeeze the bag to allow the marinade to sink in to the chicken.
Marinate 6-24 hours by placing in the fridge.
Preheat the grill to medium high heat.
Grill the chicken for 12-14 minutes, flipping once halfway through the cooking time.
Add the pineapple rings to the grill when you flip the chicken. Be careful not to over-cook the pineapples. (3 minutes on each side should do)
When you flip the pineapple rings over, add a slice to cheese over each piece of chicken. Remove the pineapples, chicken and cheese from the grill once the chicken is done.
Toast the buns, then smear each bun lightly with mayo.