8 ounces ground chicken or turkey
1/4 cup pineapple juice
3 tablespoons chopped green onion
1 tablespoon soy sauce
1 teaspoon ginger
1/2 cup finely chopped, peeled fresh or frozen peaches, thawed
1/4 teaspoon crushed red pepper
36 wonton wrappers

Coat skillet with nonstick cooking spray and cook and stir chicken over medium-high heat till no longer pink. Drain. Add juice, soy sauce and ginger. Bring to boiling and reduce heat. Simmer uncovered 4 minutes till liquid evaporates. Stir in peaches and pepper and cool mixture slightly. Spoon 1 rounded teaspoonful of mixture into center of each wonton wrapper. Brush edges lightly with water. Fold 4 sides towards center and pinch corners and seams closed. Heat 2 inches oil in heavy saucepan or deep fryer to 365°F. Fry wontons 4 at a time for 1 1/2-2 minutes till golden, turning once. Remove from oil and drain on paper towels. Place in single layer on baking sheet. Keep warm in 300°F oven while frying remaining wontons. Serve warm.