Jerk Wontons with Caribbean Salsa

Ingredients

• 3 tablespoons apple juice concentrate frozen thawed
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon brown sugar 
• 0.3 cup butter melted
• 1  cucumber diced seedless
• 0.5 teaspoon chives dried
• 0.3 teaspoon thyme leaves dried
• 0.5 cup cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 1 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.8 teaspoon ground pepper black
• 2  jalapeños minced seeded
• 1 tablespoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 1 teaspoon onion powder 
• 0.5 teaspoon paprika 
• 3 cups pineapple fresh diced
• 1  bell pepper diced red
• 0.8 teaspoon salt 
• 0.5 teaspoon scotch bonnet pepper dried crushed
• 25  wonton wrappers cut in half diagonally
• 1  bell pepper diced yellow
• 1  preheat the oven degrees f 

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. In a large bowl, combine the pineapple, jalapenos, cucumber, bell peppers, and cilantro. In another bowl, combine the apple juice concentrate, oil, salt, and pepper.
2. Add to the pineapple mixture, tossing gently to coat. Cover and chill for 4 hours.
3. Serve with Jerk-Seasoned Wonton Chips.
4. Place the wonton wrappers in a single layer on parchment-lined baking sheets.
5. Brush with melted butter; sprinkle each evenly with jerk seasoning.
6. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper.
7. Serve immediately, or store chips in an airtight container up to 1 week.
8. Combine all ingredients in a bowl until well-mixed. Store in an airtight container.