Firstly make the pineapple chili dipping sauce. In a food processor, combine the pineapple, garlic, red pepper, fresno pepper, red pepper flakes, and salt. Pour mixture into a pan and add vinegar, sugar, and water.
Heat over medium heat until boiling. Reduce heat and let the mixture simmer for about 10 minutes to thicken. Remove from heat and allow to cool.
Next, in a bowl, stir together the cream cheese, sesame oil, soy sauce, Worcestershire sauce, and white pepper. Then fold in the crab meat, garlic, and green onion.
Place 1 ½ teaspoons of the crab mixture in the center of a wonton wrapper. Using your finger, lightly dampen the edges of the wonton wrapper with egg wash.
Fold the bottom corner into the top corner and pinch the top of the triangle tightly to seal. Then fold the other 2 corners into the middle of the triangle. Make sure to press out any excess air from the inside of the wonton. Then seal all the surrounding edges.
In a large deep pot, heat the oil to 350 degrees. Fry wontons a couple at a time, ensuring they don't touch or overcrowded. Use a slotted spoon to gently move around and cook for about 4 minutes until golden.
Remove from the oil onto a paper towel-lined plate to soak up the excess grease. Serve with the delicious pineapple chili sauce.