1 jar (12 oz.) red currant jelly
1/4 c. prepared mustard
1/4 tsp. ground allspice
1 can (20 oz.) pineapple chunks, drained
1 pkg. (12 oz.) cocktail franks

In large skillet, over medium-low heat, melt jelly. Add mustard, allspice; mix well. Stir pineapple and franks into skillet and cook until heated through, about 10 minutes. Serve hot.