Heat a grill pan over medium heat until fully hot.
Cut pineapple slices (rings) into half. Place them on the grill pan and grill for 2 minutes on each side until they have grill marks.
Transfer the pineapple slices into a plate, set aside.
Sprinkle salt on both sides of the chicken thighs. Place the chicken thighs on the pan, cook each side for 5 minutes.
Brush El Yucateco® Green Chile Habanero on the chicken thighs (both sides) and grill for another 2 minutes on each side.
Spread mayonnaise over cut sides of the buns. Place lettuce on bottom of each bun, top with lettuce, then chicken, onion slices and grilled pineapple.
Cover with top buns. enjoy with more hot sauce.