Gather all ingredients.

Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips, mix well to coat, and let marinate while preparing the remaining ingredients.

Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.

Add scallions and cook for 2 more minutes.

Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.

Combine pineapple juice and cornstarch in a bowl; mix together until cornstarch is dissolved. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.

Pour in pineapple juice slurry and bring to a boil. Simmer until sauce has thickened, about 3 minutes. Serve hot.