Cut away any fat and fibrous tissue from the outside of the heart slices. I find it easiest to cut the heart into slices first and then trim away the outer bits.
In a gallon size freezer bag, mix together the pineapple juice, tamari, maple syrup, salt, garlic, onion, ginger, and red pepper.
Add the heart and squish it around until all the pieces are coated in the marinade. Seal the bag and place it in a container or on a pan (to catch any leaks) where it can lay flat. Refrigerate and allow the heart to marinade for 12-20 hours.
Pour the heart into a colander and allow the excess marinade to drain away.
Place the pieces of heart in a single layer, not touching, on the trays of your dehydrator. Dehydrate at 150ºF until dry, about 5 to 8 hours. Store in an air tight container in the refrigerator for up to 1 week, or in the freezer for up to 1 year.
