Ingredients

For cups, 10 minutes assembly, 6 to 8 minutes baking time; for filling, 20 minutes assembly, 15 minutes cooking time

28 to 30 square won ton wrappers (see note)
2 tablespoons oil
1/2 cup chopped cashews
1/2 cup pineapple chunks in juice cut in quarters, or pineapple tidbits in juice (reserve 2 tablespoons juice)
10 ounces ( 1/2 package) ground chicken or turkey
2 teaspoons Thai fish sauce
2 teaspoons Thai red curry paste
1/2 cup minced onion
1/3 cup minced red peppers
1/3 cup minced green peppers
2 tablespoons ketchup
1 tablespoon lime juice
Optional: chopped cilantro

To prepare the cups:
Preheat oven to 375 F.
Lay won ton wrappers inside muffin tins. With slightly dampened fingers gently press won tons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break. Bake 6 to 8 minutes or until lightly browned. Remove won ton cups from tins and cool on wire racks. If not using immediately store cooled cups in airtight containers. Cups will keep crispy for 1 week.

To prepare the filling:
Heat 1 tablespoon oil in a large nonstick skillet, over a high heat. Pat pineapple dry with paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible. Add remaining oil to skillet. Add ground meat, fish sauce and curry paste. Stir-fry 2 to 3 minutes, breaking meat clumps into small pieces. Cook until paste is dissolved and fragrant. Add onions, peppers, ketchup and reserved pineapple juice. Stir-fry until meat is cooked through and sauce is thickened. Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors.
Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.

Directions

Note: Won tons usually come in a 12-ounce package, found in the produce section. Filling can be made 3 days ahead and reheated just before serving.

Makes 28 to 30 hors d'oeuvres.