Hawaiian Hotdogs

2 pkg. of your favorite hotdogs cut in 1/4 inch slices or cocktail wieners, set aside
Combine and bring to boil:
2- 8 oz. cans of tomato sauce
1/2 tsp. Mexican seasoning
1/2 teas. salt
2 TBS. white vinegar
1 can pineapple chunks, drained
2 TBS. brown sugar
2 TBS. chopped onion

Stir in hotdogs and put in a crockpot on low for 2 hours or on high for 1 hour.

One of my students made this for her Feb. book report (cookbook or craft or hobby) and they were a big hit. She got the recipe from a National Life staff recipe book. We even made them for munch and mingle at Pageant one year.