In a large bowl, combine the pork, ham, maple syrup, grill seasoning, hot sauce and mustard. Form into four patties.
In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pineapple slices and cook, turning once, until golden, about 5 minutes; transfer to a plate. In the same skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until cooked through, 8 to 10 minutes total.
Place 1 patty on each roll bottom and top with some chutney, lettuce, a pineapple slice, onion and a roll top.