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

Combine all in skillet and simmer 15 minutes. Serve on toothpicks.