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Cut the tri tip against the grain into smaller pieces or leave them as small steaks.
Place the meat in a bag along with the can of pineapple juice.
Add about a quarter can of water and an equal amount of soy sauce, filling the can nearly to the top.
Allow the meat to marinate for no more than 40 minutes, ideally around 30 minutes for tougher cuts.
After marinating, remove the meat and pat it dry, then place it on a dry plate.
Season both sides of the meat with garlic salt, garlic powder, and black pepper, being cautious with the salt due to the soy sauce.
Heat a pan until it is searing hot, then add the meat to the pan.
Sear the meat for approximately 3 minutes on one side, then spray the other side and flip it.
Cook until the meat reaches your desired level of doneness, then let it rest for about 6-7 minutes before slicing.