Place the chicken in a bowl, and cover with the teriyaki marinade sauce.
Place in an airtight container and allow to marinate, at least 2 hours, in the refrigerator.
In a small bowl, mix the tomatoes, onion, jalapeno pepper, and cilantro; cover salsa and refrigerate.
In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice; cover dressing and refrigerate.
When ready to prepare chicken, pre-heat the grill for high heat; lightly oil grill grate.
Place chicken on the grill, and discard marinade.
Cook for 6 to 8 minutes, on each side, or until juices run clear.
Arrange mixed salad greens on plates.
Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks.
Break tortilla chips, into large chunks, and sprinkle over salads.
Cut grilled chicken in strips and lay some on each salad.
Drizzle dressing over each salad and serve.
