Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes people ask what's in it. A shrub is a drinking vinegar syrup — fruit, sweetener, and acid cooked down and steeped — and the result here is a concentrate bursting with tropical flavor that mellows beautifully after a night in the fridge. Fresh pineapple and ginger simmer together with honey before apple cider vinegar is stirred in, creating a complex, layered base that's nothing like anything you'd find in a bottle at the store. Topped with coconut water over ice, it's lightly sweet, a little tart, and completely alive with flavor. Every single ingredient in this recipe is naturally free from rye and rye derivatives, so there's no label-checking or substitution stress involved — just straightforward, wholesome produce and pantry staples. Make the concentrate ahead of time and keep it in the fridge, because once you've tried it, you'll want a glass every single day.
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Combine the chopped pineapple, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the honey is fully dissolved and the pineapple begins to soften and release its juices, about 8–10 minutes.
Remove the pan from the heat and let the mixture cool for 5 minutes. Pour in the apple cider vinegar and stir to combine.
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