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.