Teriyaki Flank Steaks

• 1 12-2 lbs flank steaks
• 1 (15 ounce) cansliced pineapple, liquid reserved
• 1 tablespoon white wine worcestershire sauce
• 13 cup packed brown sugar
• 2 tablespoons soy sauce
• 14 teaspoon ground ginger
• 1 (14 ounce) can chicken broth
• 1 cup uncooked converted long grain rice
• 1 teaspoon honey

1. Roll flank steak, tie and cut into 7 or 8 individual steaks.
2. In a large bowl enough for marinade to cover individual steaks, combine 1/2 cup pineapple juice, worcestershire, sugar, soy sauce, honey, and ginger.
3. Marinade steaks for 1 hour in juice-soy sauce mixture.
4. Pour chicken broth into slow cooker sprayed with vegetable cooking spray.
5. Add rice and 3/4 cup water.
6. Place steaks over rice and broth.
7. Cover and cook on low for 8-10 hours.

flank steaks, pineapple, white wine worcestershire sauce, brown sugar, soy sauce, ground ginger, chicken broth, long grain rice, honey

Taken from www.food.com/recipe/teriyaki-flank-steaks-326218 (may not work)