1 cup chili sauce
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon prepared mustard
2 pounds cocktail franks or hot dogs cut into bite-sized pieces
2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours.
Keep on low while serving.