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Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.
Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
Prepare a grill for medium-high heat cooking. Meanwhile, remove mushrooms and pineapple from marinade and set aside. Transfer marinade to a small saucepan; bring to a boil over medium-high heat. In a small bowl, stir together 1/4 cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.