1 c Chili sauce 1 c Currant jelly 3 tb Lemon juice 1 tb Mustard; prepared 2 lb Hot dogs; or cocktail franks 2 cn Pineapple chunks; 27 ozs. -drained 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.