2 (5 oz.) packs of little smokey sausages
1 (13 1/4 oz.) can pineapple chunks, drained
1/2 c. chili sauce
1/2 c. red currant jelly
1 1/2 tbsp. lemon juice

Put all ingredients in a pan and let simmer for 15 minutes. Stir occasionally. Serve with cocktail picks.