Place the chicken in a resealable bag and pour the teriyaki sauce over. Seal and marinade for 1 hour or overnight.
Heat the grill. Cook the chicken breasts for 4-5 minutes then flip and cook for an additional 4-5 minutes or until cooked through. Transfer to a platter and cover. Allow to rest for 10 minutes.
In a medium bowl, toss together the pineapple, carrot and cabbage.
In a small bowl, whisk together the vinegar, chili paste, honey, soy sauce, ginger and olive oil to combine.
Pour the dressing over the pineapple mixture and toss to combine. Set aside.
Cut the chicken into slices across the grain.
Serve the chicken, slaw and lettuce on a platter with cilantro, bean sprouts and sesame seeds, if desired. Serve family style so each person can build their own lettuce wrap per their own personal taste!
Chicken can be marinated in the refrigerator for up to 24 hours or frozen for up to 3 months.