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1. For salsa, in a medium bowl stir together beans, pineapple, red onion, jalapeno peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill for 1 hour.
2. Meanwhile, place the chicken in a resealable plastic bag set in a large bowl; set aside. In a small bowl stir together tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and black pepper. Pour over chicken in bag. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
3. Drain chicken, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F). During the last 5 minutes of cooking, place foil-wrapped tortillas next to the chicken on the grill rack; grill until heated through, turning once. Remove chicken to a cutting board. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, then tortillas on grill rack over heat. Cover and grill as above.)
4. Cut chicken into 1/2-inch slices. Divide chicken among tortillas. Top with salsa; roll up. Serve warm with lime wedges.