Crab Rangoon With Pineapple-Chile Dipping Sauce

Got this from Cuisine at Home site! These are GREAT!!! Hope you enjoy them as much as we do!

• Ready In: 45 mins
• Yields: 32 wontons

Ingredients

• 1 1⁄2 cups fresh pineapple, diced
• 1⁄2 cup sugar
• 1⁄2 cup water
• 2  teaspoons  chili-garlic sauce
• 1  lime, juice of (just the juice)
• 4  ounces cream cheese, softened
• 1  tablespoon  minced fresh cilantro
• 2  teaspoons scallions, minced
• 1  teaspoon fresh ginger, minced
• 1  teaspoon sugar
• 1  teaspoon  jalapeno, seeded, minced
• 1⁄2 lime (just the juice)
• 1  cup  crabmeat (4 oz.)
• 32  wonton skins
• 1  cup  vegetable oil

Directions

1. Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.
2. Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
3. Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
4. Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.