Little Smokies with Pineapple


2 tbs. EACH: brown sugar, cornstarch
1/4 tsp. ginger and salt
1 can (30 oz) pineapple chunks
1/2 c. sherry or orange juice
4 pkg. (5 oz each) little smokies

In saucepan or chafing dish, stir together first 4 ingredients.
Drain pineapple, reserving syrup.
Add enough water to syrup to make 1 1/2 c.
Stir into ingredients in saucepan.
Cook, stirring, until thickened.
Add pineapple and sherry.
Stir in smokies and heat through.
Keep warm over low heat or in chafing dish.
Use picks for servings. Makes 64.