I have made tacos, or taco-like dishes before, and a couple of times with beer. These are a little different in that I am using my Instant Pot to make the shredded tasty chicken part of the taco. And, of course, there is beer involved! These Lager Beer and Pineapple Juice Chicken Tacos were undeniably my favourite of the tacos I have done. They were juicy, full of flavour, and just down right addicting.
The lager used in these Lager Beer and Pineapple Juice Chicken Tacos is from Calgary, Alberta, a craft brewery called Railyard Brewing. These craft beers seems to always end up in our beer pantry as staples, and I figured it was time to use one of our “go-to” beers in a tasty recipe!
So, yet another Alberta craft brewery; and yet another Alberta craft brewery that we haven’t been to. We just went to Calgary to try out some of their amazing breweries, but we didn’t have time to get to Railyard, unfortunately; however, Calgary has a lot of breweries, and we only had one day! But we will be back!
Anyway, as I said, Railyard Brewing is where this classic Lager comes from. Two neighbours who enjoyed a few beers together, inspired by
a railway crossing where freight cars full of malt passed by with murals of graffiti art, started Railyard brewing December 2017. Learn more about Railyard on their website, Instagram, Twitter, or Facebook.
The Railyard Lager was the beer used in these Lager Beer and Pineapple Juice Chicken Tacos. This beer pours a clear, bright golden yellow colour, with some foamy white head. It smells of grainy cereal malt, lager yeast, and some light weedy and musky hoppiness. The taste is of doughy pale malt, a little bit of crisp apple, and a light earthy, floral hoppiness. The carbonation is fairly light and medium bodied, and a generally smooth, creamy, mouthfeel. Overall, this is a well-made lager that is certainly refreshing and a perfect addition to the Lager Beer and Pineapple Juice Chicken Tacos.
Lager Beer and Pineapple Juice Chicken Tacos
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 1 cup pineapple, chopped
- 1 Tbsp ground Aleppo
- 1 Tbsp ground Pasilla
- 1 Tbsp Morita Chipotle
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 cup pineapple juice
- 1 473 mL can lager beer
- 2 large chicken breasts
Combine the first 9 ingredients (everything but the beer and chicken) in a blender and blend until mixed well.
In a large bowl, add chicken, beer, and blended sauce. Marinate in the fridge for 1 hour to 4 hours.
Pour the chicken and marinade into your pressure cooker. Manually set for 35 minutes and then let it naturally release.
Using two forks, rip the chicken apart into shreds. Serve on warmed tortilla shells, topped with fresh slaw, tomatoes, avocado, sour cream, salsa, etc…