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Crockpot Steak Teriyaki

    2 1/2 pounds boneless chuck steak
    1/4 cup soy sauce
    20 ounces unsweetened pineapple chunks, drained
     1/4 cup reserved pineapple juice
     1 teaspoon finely grated gingerroot
     1 tablespoon sugar
     2 tablespoons vegetable oil
     2 cloves garlic, crushed
     3 tablespoons cornstarch
     3 tablespoons water
     Hot cooked rice

Cut meat into 1/8-inch slices and place in slow cooker. In a small
bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar,
oil, and garlic. Pour sauce mixture over meat. Cover and cook on Low
6 to 7 hours. Turn control to High. Stir in pineapple. Combine
cornstarch and water in small bowl; add to cooker. Cook, stirring,
until slightly thickened. Serve over rice.

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