1 cup brown sugar 1/2 cup vinegar 2 large cans pineapple chunks-drained (save 1 cup of the juice) 3 tablespoons flour 1-1/2 teaspoons soy sauce 2 teaspoons dry mustard 2 pounds cocktail wieners or smoky links
In a 6-quart pan combine the brown sugar, flour and mustard. Mix well. Add the juice, vinegar and soy sauce. Bring to a boil for 1 minute on high. Stir continuously so it doesn't burn. Add hot dogs and pineapple. Reduce heat to low and simmer for about 1 hour.
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