Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.

Working with 10 wonton wrappers at a time, spray both sides with olive oil cooking spray.

Carefully pull out the air fryer pan and basket, then remove the basket from the pan.

Place the wonton wrappers in the base of the pan and insert the basket back into the pan to cover the skins.

This prevents the wonton wrappers from flying around inside the appliance.

Slide the pan and basket back into the air fryer.

Keep the temperature set at 350°F and set the timer for 4 minutes.

Cook until the wonton wrappers are golden, blistered, and crisp.

Repeat the cooking process with the remaining wonton wrappers and oil spray.

While the wonton crisps are cooking, prepare the salad.

Thinly slice the red onion and toss it with a little salt and the lime juice in a small bowl.

Peel, core, and thinly slice the pineapple; place it in a medium bowl.

Thinly slice the baby cucumbers into rounds.

Halve the long red chile, remove the seeds, and chop it finely.

Add the cucumber and chile to the pineapple.

Add the pickled onion to the pineapple, reserving any lime juice in the bowl.

Stir in the brown sugar, soy sauce, and 1 tablespoon of water into the reserved lime juice to make a dressing.

Add the dressing, mint leaves, and cilantro leaves to the pineapple salad; toss gently to combine.

Top the crisp wonton wrappers with the pineapple salad, fried shallots, and roasted peanuts.

Serve with lime wedges.