Heat grill to medium heat according to manufacturer directions.
Slice chicken breasts into thin pieces lengthwise. Then cut into pieces approximately 2 inches by 2 inches. Generously salt and pepper chicken pieces on both sides.
Grill over indirect medium heat, 2-3 minutes per side. Brush with teriyaki glaze during last minute of grilling. Set aside on a plate to rest.
Prepare Grilled Pineapple Teriyaki Salsa. Place chicken on slider buns and top with salsa. Serve immediately.