16 frozen breaded Alaska pollock fish sticks (.75 to 1.0 oz. each)
8 slices (about 16 ounces) canned pineapple slices, drained
2 Tablespoons teriyaki sauce
8 wheat buns (2-1/2 to 3-inch size) or 8 Hawaiian rolls (slider size), toasted or grilled
1/3 to 1/2 cup mayonnaise blended with 1/2 teaspoon of any one of the following: red pepper sauce, Sriracha sauce or chili-garlic sauce
1/4 cup red onion slivers
2 cups arugula, mixed greens or watercress
Prepare breaded Alaska pollock fish sticks according to package directions; keep warm.
While fish sticks are baking, marinate pineapple slices in teriyaki sauce for 5 to 10 minutes in non-reactive bowl; drain. Grill pineapple slices in hot pan until browned on both sides; remove and keep warm.
Wipe out pan. Grill cut sides of buns; keep warm.
To prepare sandwiches, spread mayonnaise blend on cut sides of buns. Layer on each bottom bun: 2 fish sticks, red onion slivers, a pineapple slice and 1/4 cup greens. Close with bun top.