Lay the onion in the bottom of a 5 to 6 quart slow cooker, set aside.
Heat the oil in a dutch oven or large saute pan over medium-high heat until shimmering. Pat the beef dry with paper towels then generously season all over with salt and pepper. Sear the beef in the hot oil until well browned on all sides, about 4 minutes per side. Transfer the seared beef to the slow cooker on top of the onion.
Add the ginger, garlic, soy sauce, vinegar, and red pepper flakes to the dutch oven and using a wooden spoon scrape the bottom of the pot to release any stuck on bits. Pour contents into the slow cooker over the beef.
Cover the slow cooker and cook on LOW for 7 hours.
Add the pineapple to the slow cooker. Place the lid back on the slow cooker and cook for 1 more hour.
Transfer the contents of the slow cooker to a large serving bowl and sprinkle the green onion on top. Serve with the steamed rice.
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