Combine all marinade ingredients in a quart sized Ziploc bag. Place chicken in bag with marinade. Seal bag tightly, squeezing out all the air. Let marinate for at least 4 hours (sometimes I'll marinate the chicken overnight). Turn bag several times to marinate evenly.
Grill chicken until juices run clear.
Chop, shred chicken.
Preheat a skillet or a Panini press to medium-high heat. (I cheated and used a George Foreman grill.)
Spread one half of a tortilla with chicken and cheese.
Fold opposite side of tortilla over and grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.
Serve with pineapple salsa
Pineapple salsa
Mix all ingredients. Refrigerate an hour or two for flavors to blend.