1/2 c. chili sauce
1/2 c. currant jelly
1 1/2 tbsp. lemon juice
1 1/2 tsp. mustard

In small skillet or saucepan combine above ingredients. Add 2 (7 ounce) packages cocktail franks and 1 (13 1/2 ounce) can pineapple chunks, drained. Simmer together 15 minutes. Serve in a fondue dish, keeping warm.