1/2 c. chili sauce
1 1/2 tbsp. lemon juice
2 (7 oz.) pkgs. cocktail frankfurters
1/2 c. currant jelly
1 1/2 tsp. prepared mustard
1 (13 oz.) can pineapple chunks, drained

In a skillet, combine all ingredients. Simmer 15 minutes, stirring occasionally. Serve warm with cocktail picks.