Grilled Teriyaki Chicken and Pineapple Sandwiches

6 boneless skinless chicken breasts 1​ ​(15​ ​ounce)​ ​bottle​ ​teriyaki​ ​sauce 6​ ​slices​ ​Swiss​ ​cheese 6​ ​buns 1​ ​(20​ ​ounce)​ ​can​ ​pineapple​ ​slices 1​ ​red​ ​onion,​ ​thinly​ ​sliced Jalapeno​ ​slices

Combine​ ​the​ ​chicken​ ​and​ ​enough​ ​teriyaki​ ​sauce​ ​to​ ​cover​ ​in​ ​a​ ​resealable​ ​plastic​ ​bag​ ​and marinate​ ​in​ ​the​ ​refrigerator​ ​for​ ​at​ ​least​ ​30​ ​minutes.​ ​Heat​ ​the​ ​grill​ ​on​ ​medium​ ​setting. Remove​ ​the​ ​chicken​ ​from​ ​the​ ​marinade​ ​and​ ​place​ ​on​ ​the​ ​grill;​ ​discard​ ​any​ ​remaining marinade.​ ​Cook​ ​for​ ​4-5​ ​minutes​ ​on​ ​the​ ​first​ ​side;​ ​flip​ ​and​ ​immediately​ ​add​ ​the​ ​swiss​ ​cheese to​ ​each​ ​breast.​ ​Continue​ ​cooking​ ​until​ ​the​ ​cheese​ ​is​ ​melted​ ​and​ ​the​ ​chicken​ ​is​ ​cooked through​ ​and​ ​firm​ ​to​ ​the​ ​touch.​ ​Remove​ ​and​ ​set​ ​aside.​ ​While​ ​the​ ​chicken​ ​rests,​ ​add​ ​the pineapple​ ​and​ ​buns​ ​to​ ​the​ ​grill.​ ​Cook​ ​the​ ​buns​ ​until​ ​they’re​ ​lightly​ ​toasted​ ​and​ ​the pineapple​ ​until​ ​it’s​ ​soft​ ​and​ ​caramelized,​ ​about​ ​2​ ​minutes​ ​per​ ​side.​ ​Top​ ​each​ ​bun​ ​with chicken,​ ​red​ ​onion​ ​slices,​ ​jalapeno​ ​slices,​ ​and​ ​pineapple.​ ​Drizzle​ ​extra​ ​teriyaki​ ​sauce​ ​over​ ​the chicken