Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.

Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.

Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.