You can adjust how spicy you want this, by using more or less of the jalapeno pepper ~ Gochujang ~ crushed/cracked red pepper. **
I highly recommend buying a container of Gochujang (Asian aisle) which is under $5 for the large container (to keep in the fridge). It's fantastic in chili, meatloaf, or whatever else you want to add a little "kick" to. ** I also highly recommend buying "Better than Bouillon" to use instead of cubes, because it IS "better than bouillon".
SWEET & SPICY PINEAPPLE CHICKEN GIBLETS
about 1 to 1-1/2 lbs. chicken giblets (preparation below)
small container fresh pineapple (about 10 oz), cut into bite-size pieces (save juice)
1 cup of chicken stock ~or~ water w/ 2 tsp. "Better than Bouillon" chicken dissolved
about 3//4 to 1 cup different peppers, cut into cubes ~ I used about 1/4 of a green pepper, plus 1 each of a largish yellow, red and orange sweet mini pepper
1/4 medium white onion, small chop......................... 2 green onions, chopped
1/2 to 1 jalapeno pepper, seeded and minced ..........2 tsp. garlic, crushed or minced
1 tsp red pepper flakes................................................1 tsp. salt
1 to 2 TB Gochujang (Korean red chili sauce)..................2 TB light Agave nectar
1/2 tsp. ground ginger..................................................2 TB apple cider vinegar
***
3 TB cornstarch
Optional: fresh chopped cilantro for garnish
hot cooked rice (to serve it over)
***
Prepare the giblets by cutting the ligaments between the 2 little balls (don't even go there! These are some organ inside the chicken) Then cut the little "balls" in half too. Forget about "knife cuts" ~ you can even use your kitchen scissors for this. You just want to be sure that each piece has a cut side open so that it's tenderizing in the liquid while they're cooking.
Put all solid ingredients in the slow cooker, (EXCEPT the cornstarch). Then whisk the ginger, Agave nectar, red pepper flakes, apple cider vinegar, any pineapple juice in the container and salt into the chicken stock (or water w/ Better than Bouillon) ~ and stir that into the crockpot. Cook on high for 4 hours or low for 8-9 hours.
About 20 minutes before it should be done (when you get ready to make the rice), take about 3/4 cup of the hot liquid out of the crockpot and whisk the cornstarch into it. Then put that all back into the crockpot and stir it in well. It should begin to thicken and be perfect within 10-15 minutes or so (or by the time the rice is ready).
Serve over white rice. I like fresh chopped cilantro on top (but didn't have any for the photos). Serves 3-4