In pan, mix pineapple and sugar. Bring to a boil over medium heat and cook til it thickens like syrup, stirring occasionally for about 45 minutes for fresh pineapple and less for canned. Set aside.
Brush a wonton wrapper with egg white. Put a cube of brie in the middle. Sprinkle with chopped macadamia nuts. Press cheese down while gathering up wrapper just above the cheese and seal like a little present, fanning out the top. Repeat with remaining wonton ingredient.
In wok or heavy pot, heat oil to 375. Deep fry til wonton is golden and cheese is melted in the middle, about 2 to 3 minutes. Serve with the pineapple marmalade. Makes 24