Instructions:

1. Preheat oven to 350°F.
2. Place a couple of sheets of foil inside a baking dish and put pepper stir-fry mix on top of the foil.
3. Place marinated teriyaki tri-tip on top of the pepper mix.
4. Wrap foil loosely and bake for approximately 30 minutes per pound of meat.
5. Open foil and bake uncovered for the last half-hour
6. In a small saucepan on the stovetop, combine sugar, soy sauce, rice vinegar, and ginger and bring to a slow boil.
7. In a separate bowl, whisk together the water and cornstarch and slowly add to the saucepan
8. Bring to a slow boil once more. Turn off the heat and allow sauce to cool.
9. Remove one half of the sauce and set aside
10. In the remaining half, add the crushed pineapple
11. Coat the meat with the pineapple mixture during the last half-hour of baking uncovered.
12. Once the tri-tip is baked to your desired doneness, remove from the oven, slice thinly across the grain and serve over sticky rice
13. Use the remaining teriyaki sauce to flavor rice.