Marinate the Chicken:

In a bowl or zip-top bag, combine pineapple juice and soy sauce. Add the chicken breasts, making sure they're fully coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.

Preheat the Grill:

Heat your grill to medium-high.

Grill the Chicken:

Remove chicken from marinade and grill for about 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). When nearly done, top each breast with 1 tablespoon of butter and allow it to melt over the chicken.

Cook the Bacon:

While the chicken grills, cook the bacon in a skillet until crispy. Drain on paper towels.

Assemble and Bake:

Preheat oven to 375°F (190°C).

Transfer grilled chicken to an oven-safe dish (such as a pie dish). Top each breast with 2 strips of bacon, a generous handful of Monterey Jack cheese, and a spoonful of green chiles.

Melt and Serve:

Place in the oven for about 5–10 minutes, or until cheese is melted and bubbly. Serve hot.