Flank Steak Teriyaki

2 pounds beef flank steak

6 slices canned juice -pack pineapple

1/2 cup pineapple juice from canned pineapple

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1 tablespoon dry sherry

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

2 chicken boullion cubes

1 1/2 cups boiling water

1 cup raw long-grain converted rice

serves 6

Roll flank steak, tie and cut into 5 individual steaks. In shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar, and Worcestershire sauce. Marinate steaks about 1 hour in soy mixture at room temperature. Disso lve bouillon cubes in boiling water; combine with rice and 1/2 cup of soy mixtu re in Crock-Pot. top each steak with a pineapple ring, then place in Crock-Pot . Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.