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

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

Add pineapple chunks to the skillet and cook for 2 to 3 minutes.

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