If using hotdogs, cut into 1" to 2" pieces. Into a small skillet combine chili sauce, jelly, mustard, and lemon juice. Add franks or hotdog pieces and pineapple. Simmer 15 minutes. Transfer into a warmer container such as a fondue pot. Put out toothpicks for self-serving.

This recipe is taken from: It Never Turns Out The Same Way Cookbook A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.