Rub chicken with 1/2 tablespoon oil and season with salt and pepper, and place on a sheet pan.
Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
Using two forks, shred chicken.
Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms and top with pineapple slices. (Top pineapple with green onions and then cheese if using.)
Add bun tops and brush with melted butter. Sprinkle sesame seeds over top of buns.
Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.