Combine barbecue sauce, pineapple, chile powder, onion and garlic in blender or food processor container. Cover; process 1 minute or until smooth, scraping sides of container as needed. Pour half into bowl, cover and refrigerate.
Place steak and remaining barbecue marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
Spread reserved barbecue mixture evenly over cut sides of each roll. Thinly slice steak. Place slices on bottom of rolls. Top with pineapple, onions, and lettuce.
Cook's Tip: You may substitute 1 French baguette, sliced lengthwise, toasted for 4 bolillo rolls. If bread is too thick, scoop out middle and save for another use.
Servings 0