1 16 oz package cocktail weiners
1 13 oz can pineapple chunks (in syrup)
1/2 cup chili sauce
1/2 cup currant or grape jelly
1 1/2 tablespoons lemon juice
1 1/2 teaspoons yellow mustard
2 tablespoons pineapple syrup (from can)

Drain pineapple, reserving 2 tablespoons syrup.

In a skillet, sauté all ingredients for 15 minutes on medium high heat.

Transfer to a chafing dish and provide toothpicks when serving.

Submitted by: CM