2 lbs. flank steak
6 slices canned pineapple with juice
2 tbsp. soy sauce
1/2 tsp. ground ginger
1 tbsp. dry sherry
2 tbsp. brown sugar
1 tsp. Worcestershire sauce
2 chicken bouillon cubes
1 1/2 c. boiling water
1 c. converted rice

Roll steak, tie and cut in 6 individual steaks. Combine pineapple juice, soy sauce, ginger, sherry, sugar and Worcestershire sauce. Marinate steaks 1 hour in soy sauce mixture at room temperature. Dissolve bouillon cubes in boiling water and combine with rice and 1/2 cup marinade n slow cooker. Top each steak with pineapple slice and place in slow cooker. Cover and cook at low setting for 2 to 3 hours. Makes 6 servings.