Add olive oil and pork chops to the Instant Pot, and top evenly with sea salt, ginger, garlic powder and minced onions
Pour pineapple juice around the sides and over the pork chops, then add the BBQ sauce and brown sugar. Do not stir.
Cover, and set vent to sealing position, and hit PRESSURE COOK for 8 minutes
After 8 minutes, do a natural release for 5 minutes, then do quick release until pin drops
Remove pork chops to a large platter, cover, and let rest
Hit SAUTE to boil and thicken sauce for about 5 minutes, or add a cornstarch slurry or extra BBQ sauce and boil for even for thicker sauce (optional)
Pour sauce and remaining pineapple over chops, and serve. Garnish with extra uncooked pineapple, if desired