1 (2 lb) flank steak
6 slices pineapple in its own juice; drain, saving 1/2 cup juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp ground ginger
2 chicken boullion cubes
1 1/2 cups boiling water
1 cup uncooked long-grain converted rice
Roll steak, tie and cut into 6 individual steaks.
In a shallow bowl, stir together the pineapple juice, soy sauce, brown sugar, Worcestershire sauce and ginger. Marinate the steaks for 1 hour at room temperature in the mixture.
In the crock pot, dissolve the boullion in the boiling water; combine with the rice and 1/2 cup of the soy mixture. Top each of the steaks with a pineapple slice and place into the crock pot. Place lid on cooker and cook on low 8 - 10 hours or on high 3 - 4 hours.