2 (12 oz.) pkgs. kielbasa, cut into 1/4 inch slices
1 (12 oz.) bottle chili sauce
3/4 c. red currant jelly
2 tsp. prepared mustard
1 tsp. lemon juice
1 (20 oz.) can pineapple chunks, drained

Cook sausage over low heat in a large skillet 8 to 10 minutes; drain. Set aside. Combine chili sauce and next 3 ingredients in large skillet; stir well. Add kielbasa and pineapple chunks; simmer 15 minutes, stirring occasionally. Serve with rice or can be used as an appetizer. Just add toothpicks.