1 16 oz package cocktail weiners 1 13 oz can pineapple chunks (in syrup) 1/2 cup chili sauce 1/2 cup currant or grape jelly 1 1/2 tablespoons lemon juice 1 1/2 teaspoons yellow mustard 2 tablespoons pineapple syrup (from can)
Drain pineapple, reserving 2 tablespoons syrup.
In a skillet, sauté all ingredients for 15 minutes on medium high heat.
Transfer to a chafing dish and provide toothpicks when serving.