Blend the diced tomatoes using a blender. Cut the sun dried tomatoes into smaller strips. Shape the ground pork into 4 thick patties. Spice the patties with salt and pepper and fry them in a hot pan for about 2 minutes. This is just to get a nice crisp crust. Put the patties in an ovenproof dish.
Pour the blended tomatoes in the pan you used to fry the patties. Spice with salt and pepper, sugar and oregano. Add 1 dl (1/4 cup) of the pineapple juice from the can the pineapples came in. Add the sun dried tomatoes. Heat the tomato sauce and let it boil lightly for about 5 minutes.
Pour the tomato sauce on top of the pork patties.
Cut the fresh mozzarella into slices. Put a slice of pineapple on top of each of the patties. Finish of with some mozzarella. Sprinkle some dried basil over the sauce and patties. Put the ovenproof dish in the oven at 200 C (400 F) for about 20 minutes.
Serve with boiled rice or pasta. If you want to skip some of the carbs, a simple salad is just as perfect. The last option is usually the one we go for.