Pineapple Chicken

Combine flour, salt, pepper, and paprika in a shallow bowl.

Coat each chicken breast half evenly with the flour mixture, shaking off excess.

Heat 3 tablespoons of oil in a large skillet over medium-high heat until shimmering.

Place chicken breasts in the hot skillet and cook for 4-5 minutes per side until golden brown, then remove and set aside.

Add the remaining 3 tablespoons of oil to the same skillet and heat for 1 minute over medium heat.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the chopped onion and green bell pepper, sautéing for 3-4 minutes until softened.

Whisk together dry mustard, soy sauce, and pineapple juice in a small bowl, then pour into the skillet.

Return the chicken breasts to the skillet, nestling them into the sauce.

Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened slightly.

Taste and adjust seasoning with salt and pepper as needed, then serve the chicken with sauce spooned over the top.