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

In small skillet or saucepan, combine all ingredients. Simmer together 15 minutes. Serve warm with cocktail picks.