For filling, coat a large skillet with nonstick cooking spray; heat over medium high heat. Cook and stir chicken or turkey until no longer pink; drain. Add pineapple juice, green onion, soy sauce, and ginger. Bring just to boiling; reduce heat. Simmer, uncovered, for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.

To fill, spoon 1 rounded teaspoon of the chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.

Meanwhile, heat 2 inches of oil in a heavy saucepan or deep fryer to 365F. Fry wontons, 4 at a time, for 1-1/2 to 2 minutes or until golden, turning once. Remove wontons from oil; drain on paper towels. Place fried wontons in a single layer on a baking sheet. Keep warm in a 300F oven while frying remaining wontons. Serve warm. Makes 36 wontons.

Make Ahead: Fry wontons, drain, and cool. Wrap gently in foil. Freeze for up to 1 month. To serve, place unwrapped frozen wontons on a baking sheet. Bake, uncovered, in a 400F oven for 5 to 7 minutes or until heated through.