1 jar (12 oz.) red currant jelly
1/4 c. mustard
3 tbsp. dry sherry
1/4 tsp. ground allspice
1 can (20 oz.) pineapple chunks, drained
1 pkg. (12 oz.) cocktail frankfurters or wieners

In a large skillet, over medium heat, melt jelly. Add mustard, sherry and allspice, mix well.

Stir pineapple chunks and frankfurters into skillet, and cook until heated through - about 10 minutes. Transfer to a heated chafing dish for serving.