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. Add to the pineapple mixture, tossing gently to coat. Cover and chill for 4 hours. Serve with Jerk-Seasoned Wonton Chips.
Place the wonton wrappers in a single layer on parchment-lined baking sheets. Brush with melted butter; sprinkle each evenly with jerk seasoning. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper. Serve immediately, or store chips in an airtight container up to 1 week.
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.
Recipe courtesy of Paula Deen