Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chili sauce
   1      cup           currant jelly
   3      tablespoons   lemon juice
   1      tablespoon    mustard -- prepared
   2      pounds        hot dogs -- or cocktail franks
   2      cans          pineapple chunks -- 27 ozs. drained

Preparation:

Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperautre while serving.