Prep the wonton wrappers: Stack 5–6 wrappers at a time and slice into triangles or strips. Keep them covered with a slightly damp towel so they don’t dry out while you work.

Season and oil: In a large bowl, toss the cut wrappers with 2 tablespoons neutral oil, 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of garlic powder or five-spice if you like. Coat evenly but don’t drench them.

Air fry in batches: Preheat the air fryer to 350°F (175°C) for 2–3 minutes. Arrange wrappers in a single layer (they can touch a bit, but don’t stack). Cook for 3–5 minutes, shaking halfway, until lightly golden and crisp. Watch closely—wontons go from pale to browned fast. Transfer to a wire rack and sprinkle with a pinch of salt. Repeat with the remaining pieces.

Mix the dressing: In a small bowl, whisk together lime juice, fish sauce (or soy), honey, rice vinegar, sesame oil, and chili. Taste and adjust. You want a balance of tangy, salty, sweet, and heat. If your pineapple is very sweet, add a touch more lime or vinegar.

Build the salad: In a large bowl, combine pineapple, cucumber, red bell pepper, onion, cilantro, and mint. Add the chopped peanuts, reserving a little for garnish. Pour over the dressing and gently toss to coat. Let it sit for 5–10 minutes so the flavors settle.

Serve: Pile the salad into a low bowl or platter. Scatter with remaining peanuts and sesame seeds if using. Serve the air-fried wonton crisps on the side for scooping, or tuck a few around the salad for crunch.