Combine the pineapple juice, soy sauce, and pepper in a small saucepan, bring to a boil and add in the chopped skirt steak. Simmer for about 4 minutes, or until the steak is fully cooked. Remove from the heat and drain.
To assemble, place one wonton wrapper on a secure work surface. Spread about 1 teaspoon of cream cheese in the center. Top with a couple pieces of the prepared beef, a couple pieces of chopped green onion, about ½ teaspoon of chopped green chile, and about ¼ to ½ teaspoon of the crushed pine nuts. Moisten the tips of your fingers with water and rub around the edge of the wonton wrapper. Bring the edges together and pinch, sealing firmly, and creating a small package. Repeat with the remaining wonton wraps. When all the wraps are filled, bring 4-inches of oil to a high heat in a 4-quart or larger saucepan. Gently drop in the beef bites and fry until crisp and golden, 1 to 2 minutes. Remove from the oil, drain on paper towels and arrange on a platter.