Baked Crab Rangoon with Pineapple Dipping Sauce

0 Make sauce:Combine pineapple, garlic, red pepper and chili flakes in a food processor and pulse until finely chopped. Pour mixture into a saucepan and add vinegar, sugar and water.
1 Heat over medium heat until boiling. Reduce to a simmer and continue cooking, stirring frequently, until mixture thickens and becomes a clear, shiny red color, 10-12 minutes. Remove from heat and allow to cool before serving. Store in the refrigerator for up to three weeks.
2 Make crab rangoon:Preheat oven to 350 degrees. Line a sheet pan with parchment paper (see note).
3 With a hand mixer, beat together cream cheese and mayonnaise until fluffy. Gently fold in crabmeat and green onions.
4 Fill each wonton wrapper with a heaping teaspoon of the cream cheese mixture. Dampen your fingers slightly and pull four points of the wonton wrapper together in the center. Pinch the four corners of the wonton wrapper together to enclose the filling.
5 Place filled wontons about 1 inch apart on the sheet pan.
6 Optional step: for extra golden crisp edges you can lightly spray the wontons with cooking oil spray.
7 Bake until edges of wrappers are crispy and filling is heated through (and possibly bubbling out of the wrappers), 12-14 minutes. Serve immediately with dipping sauce.