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Pat dry the chicken using paper towels and season it with salt, pepper, and paprika.
Place a cast iron skillet or a non-stick skillet over medium-high heat and add the oil.
Brown the chicken on both sides.
Grease a baking dish with cooking spray or a bit of oil.
In a medium bowl, mix the bbq sauce with honey, soy sauce, and liquid smoke.
Arrange the chicken breasts in the baking dish and top with ⅓ of the barbecue sauce mixture, distributing it evenly on top of the meat.
Top with pineapple chunks and add the remaining barbecue sauce mixture on top.
Cover the baking dish with plastic wrap and refrigerate for 30 minutes to 2 hours.
When ready to bake, preheat the oven to 400 degrees F.
Remove plastic wrap and bake uncovered for 40 minutes, or until the chicken's internal temperature reaches 165 degrees F.
Remove from oven garnish with fresh chopped parsley and serve.